Beginning on 14th April Le Cordon Bleu Adelaide presents a series of tasting nights at The Edinburgh Cellars in Mitcham. Led by esteemed wine consultant Jane Paull who has a vast understanding of the global wine world to share, you will be taken on a unique European journey through such regions as Bordeaux, The Rhone Valley and Alsace. RSVP now

March - 27

Meet Le Cordon Bleu in Peru and Chile in April

Fairs and event

Le Cordon Bleu will be in Latin America for fairs in April. Meet us to ask any questions you may have on what we have to offer. View the dates

March - 25

Adelaide Culinary Networking Function

La Rambla Tapas Bar

On Friday 20th March, Le Cordon Bleu's culinary students gathered for their inaugural Networking Function. The event was held at La Rambla Tapas Bar, located in the revitalised and trendy Peel Street district. This occasion held in the upstairs function space was a new initiative by Le Cordon Bleu Australia to welcome culinary students, both new to the program and continuing, and to encourage student's teachers, Chefs and staff to get to know each other in a culinary setting, away from the classroom. Read more

March - 25

Eggs cooked at a low temperature, crisp vegetables with salt

Recipe

Amongst the many different techniques for cooking eggs, cooking at a low temperature is one of the most advanced and is greatly appreciated by cuisine Chefs. This method of cooking produces an egg with an extremely delicate and soft texture. View the recipe

March - 25

Students take over Taste of Sydney

Le Cordon Bleu Sydney

Fourty Le Cordon Bleu Sydney students were treated to a taste of the finest restaurants in Sydney at the annual Taste of Sydney festival recently that ran from 12th-15th March. With an opportunity to rub shoulders with Sydney’s top chefs and like-minded foodies, Le Cordon Bleu Sydney students both volunteered and got to graze through their dream tasting menus as designed by Sydney’s latest, greatest and hottest restaurants. Read more

March - 24

Le Cordon Bleu Alumni Association in Washington, D.C.

Let's meet in Washington, D.C.

Le Cordon Bleu Alumni meeting in the USA for an event on March 29, 2015. I will be there

March - 24

Le Cordon Bleu goes to Russia

Le Cordon Bleu will host two culinary demonstrations and presentations on our leading culinary network in Moscow on Tuesday 28th and Thursday 30th April 2015. Read more

March - 24

Unique Exchange Agreement Launched

For University of South Australia Students and Le Cordon Bleu Madrid

A unique exchange agreement has been launched for Le Cordon Bleu Australia students studying either the International Hotel or Restaurant Management Degrees and Le Cordon Bleu Madrid at Universidad Francisco De Vitoria, studying the Bachelor Degree in Gastronomy. Read more

March - 21

Cordon Bleu Paris hosted the French Final of the 2015 “Jeunes Chefs Rôtisseurs” competition

On March 21, 2015

The French final of the “Jeunes Chefs Rôtisseurs” competition was held at Le Cordon Bleu Paris school on Saturday March 21. Discover the winner

March - 20

Le Cordon Bleu Paris Graduation Ceremony

March 20, 2015

The first 2015 session Le Cordon Bleu Paris graduation ceremony took place on March 20, 2015. The ceremony was held at the ‘Cercle de l’Union Interalliée’ with graduate’s family members and friends. Read the article

March - 18

Le Cordon Bleu participates in the world tribute to the French culinary arts

On March 19, 2015

On Thursday March 19, 2015, Le Cordon Bleu joins the “Goût de France / Good France” event to promote French Gastronomy across the world, upon the initiative of the French Ministry of Foreign Affairs and International Development. Learn more

March - 16

"This course gives you so much, take in everything you can!"

Wine Diploma

Madison Huang received her Diploma in Wine, Gastronomy and Management in March 2015. We met with her to understand more about the programme and her impressions after 6 months studying in London. Read more

March - 13

Experience Nippon through Ingredients That Evoke the Feeling of the Four Seasons

The Mystery of Japanese Ingredients

Since coming to Japan in 2006, Chef Patrick Lemesle has spent almost 10 years in the country. He loves Japanese culture and ingredients, and this time he chose sakura (Japanese flowering cherry) because it is an ingredient in which you can literally feel Japan. Sakura is a quintessential seasonable ingredient in Japanese cuisine. Read more

March - 10

Meet Le Cordon Bleu in Italy

Education Fairs

This March, meet us in Italy and discover your hospitality and culinary education opportunities as we attend EDUEXPOS in Milan and Rome. Read more

March - 06

Le Cordon Bleu at World Omnivore Tour Paris

Happy 10 Omnivore

The students and Chef Jordan, MOF Glacier 2015, will take part in the 10th edition of the Omnivore fair. Learn more

March - 04

#120memories

In 2015, Le Cordon Bleu celebrates their 120th anniversary. To mark this important occasion, le Cordon Bleu is asking students new and old, to share their memories of studying at Le Cordon Bleu. Read more

March - 03

First ever Diploma ceremony for Restaurant Management Program students

The first ever Diploma ceremony for Restaurant Management Program students took place on Friday February 27.

The 'pioneer' Restaurant Management program promotion received their diploma on February, 27th at the prestigious Cercle de l'Union Interallié. M. Frédéric Picard, Managing Director in the hospitality industry with over 15 years experience honored us with his presence as class patron.. Learn more on this first promotion

March - 02

Meet Le Cordon Bleu Paris team at several fairs and events on March 2015

Discover the programs

Learn more about what Le Cordon Bleu Paris has to offer and meet our teams VIew the dates

March - 02

Small bread with spinach

Recipe

Spinach is an extremely versatile vegetable which can be either cooked or eaten raw when young.
A feast for the eyes and the palate, this bread is hearty and delicious. The earthy spinach flavor in this recipe combines extremely well with the fresh bread, while the spinach adds beautiful green speckles throughout the bread which really enhance its look.
Discover this recipe!

Recently 8 Le Cordon Bleu Sydney students entered into the ‘Student Chocolate Class’ of the Sydney Royal Cheese and Dairy Produce Show, which is one of the most prestigious and competitive events in the dairy industry. Read more

February - 23

Becoming a successful Le Cordon Bleu Graduate: Your Resume

Career Services Unit advice

So, you’ve just joined or are about to become part of an elite family of passionate, driven and entrepreneurial young men and women; welcome to life as a Le Cordon Bleu graduate!
It’s time to think about the most important first impression you will make on a future, potential employer, your resume. Read more

February - 23

International scholarship winner from Brazil, Karen Takizawa

Le Cordon Bleu Adelaide

Le Cordon Bleu would like to introduce our international scholarship winner from Brazil, Karen Takizawa, who recently commenced with us this January at Le Cordon Bleu Adelaide. Karen was the winner of our Australian scholarship that Le Cordon Bleu Rio ran in conjunction with our Brazilian agent, World Study, and Madero Restaurant. Read more

Versailles, 22 February 2015 - Nicolas Jordan, Chef Instructor at Le Cordon Bleu Paris, has won the title of "Un des Meilleurs Ouvriers de France"- Glacier (One of the Best Craftsmen in France – Ice and Ice cream category). Discover this success story

February - 13

The Evolution of Sake : Applying it to Cooking

The Mystery of Japanese Ingredients

"Every night I drink either wine or sake. Nowadays I am really interested in the world of sake." Master Chef Dominique Corby looks so happy while he enjoys the aroma of sake from a wine glass. Read more

Bring in the Chinese New Year with these crescent shaped dumplings which symbolise the gold ingot once used in ancient China and mean prosperity for the year to come. This dish is delicately spiced, sweet and salty and delicious to share with friends and family. Read more

The sweetness of the beetroots which are baked in their skins to enhance their flavor with the creamy tanginess of the goat’s cheese is a brilliant combination. The addition of a walnut based dressing and frosted walnuts adds an earthy crunch. Read more

January - 27

Italy won the 14th edition of the Coupe du Monde de la Pâtisserie

International Competition

The UK Pastry Team with Le Cordon Bleu Master Chef Javier Mercado achieved their best final results after ranking 6th during the last edition of the international patisserie event. Read more

January - 26

Le Cordon Bleu Culinary Experience in Indonesia

22nd March 2015

If you are between 17 -25 years old, you are invited to participate in the competition and win the special prizes. Grand final competition will be judged and mentored by Le Cordon Bleu Sunway’s Chef Instructor, Chef Rodolphe Onno as well as Le Cordon Bleu’s alumni from different campuses. Event details

January - 26

Passion fruit chocolate candies

Recipe

Saint-Valentine’s day is nearly here! This is the perfect opportunity to make your own chocolates for your loved one and to try tempering chocolate, a technique which is the key to the success of your chocolate candies. Read more

January - 21

#120memories

Anniversary celebrated with student images

In 2015, Le Cordon Bleu celebrates their 120th anniversary. To mark this important occasion, le Cordon Bleu is asking students new and old, to share their memories of studying at Le Cordon Bleu. Find out how

Le Cordon Bleu is travelling to Greece to visit public and private schools throughout the country. During the 5-day trip, our team will invite attendees to take part in a quiz to win 4 scholarships. Read more

January - 02

Pan-fried foie gras with mango and passion fruit, purple potato chips

Recipe

In France, foie gras is one of the star ingredients at this time of the year. This easy recipe combines the sweetness of mango and vanilla with sharp passion fruit. This is an inventive dish for all those who love the combination of sweet and savory. Read more

2014

December - 29

Crème brûlée tartlet topped with fresh fruits

Recipe

Vanilla-scented crème brûlée encased in sweet pastry and topped with an abundance of fresh fruits. A good way to start the New Year! Read more

December - 17

The winner of MasterChef Brasil will come to Le Cordon Bleu Paris

On December 16, 2014

The final episode of the 1st edition of MasterChef Brasil took place on December 16. Elisa Fernandes is the lucky winner of this challenging competition. Read more

December - 15

Diploma in Wine, Gastronomy and Management Students visited London Cru

After a visit earlier this year to Denbies Wine Estate (one of the largest and most famous wine producer in the UK) in Surrey, Diploma in Wine, Gastronomy and Management Students visited London Cru, London’s first winery. Read more

Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines. Read more

December - 10

Le Cordon Bleu Greater China Scholarship Winners Announced

China, Taiwan, Macau and Hong Kong

On the 8th December, the Le Cordon Bleu Greater China Region Scholarship final was held in Shanghai, hosted by Le Cordon Bleu President André Cointreau. Five winners were announced, receiving scholarships to five different Le Cordon Bleu campuses around the globe. Read more

December - 09

Five renowned Chefs hosted demonstration at Le Cordon bleu London

Five Chefs from some of the most prominent restaurants in China hosted an exclusive demonstration in our school. Read more

December - 03

James Beard Foundation 2014 Scholarship Recipient

Le Cordon Bleu Master of Gastronomic Tourism

Le Cordon Bleu is thrilled to have talented Chef and Culinary teacher Tracie Bernard as a new student, thanks to the impressive feat of securing a James Beard Scholarship.
A cookbook author and teacher, James Beard was a champion of cuisine, helping educate and mentor generations of professional chefs and food enthusiasts. Today the Beard Foundation continues in the same spirit by offering a variety of events and programs designed to educate, inspire, entertain, and foster a deeper understanding of our culinary culture. Read more

December - 01

A special Chocolate Degustation Dinner for the hospitality industry

Le Cordon Bleu Sydney

It was a night bathed in chocolate last week at the Le Cordon Bleu Sydney campus. Students from the Diplôme de Patisserie, as well as Bachelor of Business students in Hotel and Restaurant Management, held a special Chocolate Degustation Dinner for members of the hospitality industry. Read more

November - 27

Rustic tart with winter fruit and gingerbread flavored cream

Recipe

A rustic winter fruit filled pastry with folded over edges, filled with a layer of gingerbread flavored creamand topped with fruits poached in a spiced syrup. Read more

November - 25

CostCo launches with a little Le Cordon Bleu flair

Current students volunteer at impressive grand opening event

Adelaide Bachelor and Master’s students were given the opportunity to volunteer at the grand opening of the new CostCo at Kilburn. An event run by esteemed Adelaide catering company Forte Catering and Events, the students had a chance to see a large scale catering event in action. Read more

November - 24

Indonesian Alumni Wins Gold

Steven Khoe

Chef Steven Khoe, who graduated from Le Cordon Bleu Sydney in 2010, has won a prestigious award at the esteemed Interfood Indonesia exhibition in Jakarta. Read more

November - 24

Regional Food Cultures and Networks Conference

Southern Cross University

This November saw the fourth annual Regional Food Cultures and Networks Conference held in Byron Bay, where Le Cordon Bleu presented alongside a host of experts in the agri-food, tourism and hospitality sectors. Read more

November - 23

Chef Andre Sandison tastes success

Australian Grand Dairy Awards

22 expert judges have gathered for the 16th annual Australian Grand Dairy Awards with Le Cordon Bleu Sydney Head Chef Andre Sandison one of the esteemed judges. With his educated palate our Chef Sandison will be taste testing over 250 ice creams in the running for the Dairy Australia Ice Cream Award with winners to be shortly announced. Read more

November - 23

Industry workshop for International Restaurant Management students

Bachelor of Business

Recently our Adelaide Bachelor of Business (International Restaurant Management) students were entertained and informed on an industry workshop day out to visit some of Adelaide’s newest and most respected establishments. Chef’s and owners of these innovative restaurants and café’s were able to share their business ideas, successes and market insights with Le Cordon Bleu students on a tour. Read more

November - 19

Renowned Chef Gastón Acurio in Paris!

On November 19, 2014

Renowned Peruvian cuisine Chef, author and business man Gastón Acurio, will return to Paris in November, more than 20 years after graduating from Le Cordon Bleu Paris with a Cuisine Diploma. Read more

November - 18

Cooking for Chemo 2014

The Leukaemia Foundation

Now in its third year Le Cordon Bleu in association with the Leukaemia Foundation ran the annual Cooking for Chemo at the Le Cordon Bleu Adelaide campus. This hugely successful night entertains and educates those who are currently having chemotherapy or are carers of people having chemotherapy with dietician's advice and practical tips on cooking whilst undergoing chemo. Read more

November - 11

Sweet taste of success for Le Cordon Bleu India visit

Chefs Olivier Mahut's masterclasses

India is a little sweeter after a visit by one of Le Cordon Bleu’s leading Patisserie Chefs Olivier Mahut in September. Read more

November - 09

Le Cordon Bleu Greater China Scholarship Competition

China, Taiwan, Macau and Hong Kong

On the 5th November in Shanghai and 8th November in Taiwan, famed international culinary and hospitality institution Le Cordon Bleu, has hosted the semi-final of the ‘Live your dream with Le Cordon Bleu’ scholarship contest for Greater China region. read more

November - 07

Deputy Mayor Victoria Borwick at Le Cordon Bleu London

On Wednesday 29th October, we welcomed London Assembly Member and Statutory Deputy Mayor Victoria Borwick to the school. Read more

November - 07

Meet Le Cordon Bleu at The Cake Show, Bologna

21st to 23rd November 2014

Chef Julie Walsh will host several demonstrations and workshops at The Cake Show in Bologna from 21st to 23rd November 2014. Read more

November - 05

HEG 10th anniversary celebration

On October 20, 2014

On October 20 2014, the Hautes Études du Goût (HEG), Reims Champagne-Ardenne University and Le Cordon Bleu International organized a number of events to celebrate the 10th anniversary of the Hautes Etudes du Goût Program with its Chairman, professors and researchers, current and former students. Read more

November - 04

Le Cordon Bleu Culinary Workshop in Indonesia

12th - 21st November 2014

Le Cordon Bleu is hosting exclusive culinary workshops, where students will have a chance to experience how a professional Chef is able to create amazing dishes, then have a chance to test their own skills. Read more

October - 28

Rum-citrus Baba, carpaccio of pineapple and lime foam

International recipe

A rich yeast dough cake steeped in sweet rum-citrus syrup and topped with a flower of pineapple and light and zesty lime foam. Read more

This modern interpretation of a Thanksgiving dinner uses the traditional ingredients of turkey, cranberry and pumpkin to create a classical combination of flavors. Read more

October - 27

Master Chef Reginald Ioos at Premier Gastronomy Festival

Le Cordon Bleu London will take part in the 3rd edition of Premier Food Festival that is organised in Bankso, Bulgaria. Read more

October - 21

Hautes Etudes du Goût celebrates ten years

Paris program holds celebratory lecture

This year the program is celebrating its 10th anniversary and to celebrate it, Le Cordon Bleu organised a conference entitled “What is Eating well?” on October 20th in Reims. Read more

October - 14

Le Cordon Bleu goes to Russia

Moscow and St Petersburg

Le Cordon Bleu will host two culinary demonstrations and presentation on our leading culinary network in Moscow and Saint Petersburg on Monday 27th and Wednesday 29th October 2014. Read more

October - 13

Chris Salans at Good Food Month

Paris Alumnus coming to Sydney

Bali based French-American Chef Chris Salans, a graduate of Le Cordon Bleu Paris, is one of the many famous chefs to come to Sydney for Good Food Month in October. Read more

October - 13

Le Cordon Bleu supports Young Cuisine with Omnivore

Omnivore World Tour Sydney

This year they touched down in Sydney for Good Food Month, hosting a series of forward thinking masterclasses, pop-up dinners, and partnerships with innovative Sydney restaurants and Chefs. This year, Le Cordon Bleu was able to partner with these exciting events with several Sydney students taking part in the four events hosted during the festival. A fantastic chance for young chefs from around the world to share knowledge, skills and above all great food! Read more

September - 30

Le Cordon Bleu at Australia Future Unlimited, Seoul

4th-5th October 2014

Le Cordon Bleu will be attending the Australia Future Unlimited education fair in Seoul from the 4-5 October. Now in its 15th year, AFUEE South Korea 2014 will feature a wide selection of Australian educational institutions, giving South Korean students the chance to explore opportunities with many different educators. Students, and their parents, will have the chance to discuss a wide choice of study and training opportunities directly with the schools, to find out the best match for them. Read more

September - 29

Making nougatine

Technique

Le Cordon Bleu explains the technique, step by step, through this basic nougatine recipe that can be reused whatever the circumstances. Adapt this version of nougatine using the ingredients shown in the recipe of your choice. Read more

September - 25

Lemon and coconut swirl with strawberry center

Recipe

International Chefs Day, organized by WACS (World Association of Chefs' Societies), takes place on October 20. To celebrate this day, which is dedicated to gastronomy, Le Cordon Bleu is presenting a surprising strawberry and lemon dessert, made using a number of complex French pastry techniques, which showcases Le Cordon Bleu Chefs’ expertise and creativity. Read more

September - 25

Meet Le Cordon Bleu teams in Latin America!

From September 27 to October 14 2014.

Le Cordon Bleu schools will take part in a number of fairs in Colombia, Venezuela and Mexico, from September 27 - October 14 2014. Read more

September - 25

Yotam Ottolenghi to headline Good Food Month

London Alumnus coming to Sydney

Famous British based Israeli Chef Yotam Ottolenghi, a graduate of Le Cordon Bleu London, will be one of the many famous chefs to come to Sydney for the upcoming Good Food Month in October. Read more

September - 24

Guinea fowl duo, fig tart tatin, and port wine sauce

Recipe

Using seasonal European produce, this is a warm and comforting autumnal dish which has a blend of sweet and acidic flavors from the sugars and vinegars which marry with the spices and fruit. Read more

September - 19

The Great British Schools Fair in Kiev

11th October 2014

On 11th October 2014, we will be attending The Great British Schools Fair in Kiev, Ukraine. Read more

September - 18

Meet Le Cordon Bleu at Education USA Fairs in Eurasia

3rd - 10th October 2014

This Autumn, Le Cordon Bleu will be attending Education USA Fairs in Russia, Armenia and Ukraine Read more

September - 09

A special evening in honor of the film ‘The Hundred-Foot Journey’

On September 10, 2014

To mark the release of the film ‘The Hundred-Foot Journey’, a special evening in honor of France and more specifically the Midi-Pyrénées region, where the film is set, will take place at the Aquaba restaurant in Mumbai on September 10. Read more

September - 09

Le Cordon Bleu Festival in India

From September 14 – 23 2014

From September 14 – 23 2014, Le Cordon Bleu Paris, London, Sydney and Adelaide will be delighted to give a number of pastry demonstrations and to present their International programs in Mumbai, Aurangabad, and Delhi. Read more

September - 08

Le Cordon Bleu at Harvard University!

On September 15, 2014

Javier Ampuero, Chef Instructor at Le Cordon Bleu Peru, has been invited as a lecturer for pre-degree Harvard University students on September 15. Read more

September - 03

Cast Members of The Hundred-Foot Journey are Awarded Le Cordon Bleu Honorary Diplomas

Monsieur André Cointreau, President of Le Cordon Bleu International, awarded three honorary diplomas to the cast members of The Hundred-Foot Journey. Read more

September - 03

Official UK Press Conference for The Hundred-Foot Journey

On Tuesday 2nd September 2014, Le Cordon Bleu London hosted the official Press Conference for the UK release of highly anticipated movie, The Hundred-Foot Journey. Read more

September - 02

Paris Chef to host Patisserie Masterclass in Delhi, India

20th & 22nd September 2014

Potential students in India will be treated to a very special cooking demonstration on the 20th and 22nd September at GD Goenka University.
Le Cordon Bleu Paris based Chef Olivier Mahut will be showcasing the recipes and techniques for classic French Pâtisseries for students with an interest in a culinary career. Read more

August - 27

Monkfish Mouclade, Baby Vegetables and Chickpea Purée

The Hundred-Foot Journey

This is le Cordon Bleu Chef’s take on Mouclade, a dish delicately marrying Indian and French flavours. La Mouclade is a speciality of Poitou-Charentes (South-West region of France) historically renowned for its trade with Orient, hence the use of curry. Read more

August - 26

Alumna awarded SCS Star Baker in Singapore

Bakery Star!

Good news from Singapore as alumna Jane Tan (Diplôme de Patisserie, 2011) won first prize in the inaugural SCS Dairy Star Baker’s Challenge. Read more

August - 26

Alumni restaurant Moon Park makes Top 100

To the Moon and back

Australia’s premier food and wine magazine, Gourmet Traveller, has recognised Alumni restaurant Moon Park in Sydney among the Top 100 restaurants in Australia. An outstanding result for this modern Korean restaurant, impressing guests with an impressive selection of food. Read more

August - 26

Australia Second Only to France for Gastronomy

Sascha Stone of Swan Valley, WA first graduate

Designed for those with a passion for gastronomy and tourism, the Le Cordon Bleu Master of Gastronomic Tourism recognises the specialised needs of those operating food and wine tourism businesses. It takes traditional tourism education and enriches it with an understanding of traditional and local foodways, skills in revitalising and building regional food cultures, insights into the economic and social impacts of tourism, as well as adopting a more conscious approach to eating and drinking. Read more

August - 26

Mocha cream, hazelnut cream and caramel-Cognac jelly served in a glass

International recipe

Practice your technique making pastry cream and flavored creme anglaise with this coffee, hazelnut and coffee flavored dessert glass. An easy-to-do recipe which will surprise your guests everytime. Read more

August - 20

Interview with Sydney alumna Julia Taylor

Runner-up in the 2012 Masterchef Australia

Le Cordon Bleu is excited to announce celebrity recruit - Julia Taylor, runner-up in the 2012 Masterchef Australia TV program, has graduated from the Diplôme de Pâtisserie this month. And to celebrate Julia's achievement, we have asked her a few questions to see what she thought of the experience of studying at Le Cordon Bleu in Sydney. Read more

August - 04

Le Cordon Bleu in The Hundred-Foot Journey

Le Cordon Bleu cookbook will be featured in Dreamworks new film: The Hundred-Foot Journey. In The Hundred-Food Journey, two cultures and cuisine types will compete... Read more

Sea bass, summer vegetables, fennel and vierge sauce are all combined to create a recipe which is full of Mediterranean colors and flavors. The vegetables are confit in flavored olive oil to further accentuate the essence of Provence. Read more

July - 23

Sydney Students win Hunter Valley Chocolate Festival

Callebaut Australia Chocolate Competition 2014

This year a large contingency from Le Cordon Bleu Sydney made the trip to the Hunter Valley ready to compete in the fiercely competitive Callebut Chocolate Showpiece Competition. The festival attracts thousand’s of patrons over two-days and the chocolate competition is a dynamic, dramatic culmination for many as they ply their skills to prove who is the best amongst their peers. In all, industry chefs as well as students from around Australia were put through their paces mastering the intricacies of chocolate modelling using the internationally acclaimed Callebaut products from Belgium, who were celebrating over 100 years on the world stage. Read more

July - 23

Win Tickets to "The Hundred-Foot Journey" in Australia

In Cinema 14th August 2014

Le Cordon Bleu is proud to be associated with this film and Le Cordon Bleu recipes are a feature of this wonderful promotion. Look for the scene in which Manish pulls an original Le Cordon Bleu cookbook from the bookshelf! Read more

July - 22

“Live your dream with Le Cordon Bleu” scholarship contest launches

China, Taiwan, Macau and Hong Kong

Following the success of the 2013 contest this online competition will run in three stages and offers students, Chefs and apprentices from the culinary industry the opportunity to participate and showcase their skills in an effort to win one of five exclusive scholarships to global Le Cordon Bleu campuses. All applicants must however be under 35 years of age with less than 5 years demonstrated experience in the industry to apply. Read more

July - 15

Le Cordon Bleu Australia sponsored Global Events Congress VI

'Food, Tourism and Events Conference' Panel Discussion

On Friday 11th July 2014, Le Cordon Bleu Australia proudly sponsored the 'Food, Tourism and Events Conference' Panel Discussion at the Hilton Adelaide as part of the Global Events Congress VI. Read more

July - 14

A Special Presentation of Master of Gastronomic Tourism

18th September 2014

Le Cordon Bleu is proud to be hosting a special presentation of the Le Cordon Bleu Master of Gastronomic Tourism program - an online postgraduate degree from Le Cordon Bleu in collaboration with Southern Cross University. Event details

July - 10

Le Cordon Bleu counselling sessions in India

25th July, 26th & 28th August 2014

Our ​Le Cordon Bleu India representative will be travelling around in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

July - 03

Australia and UK Education Exhibition 2014 in Hong Kong

19th July 2014

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more

July - 02

You're invited to our Open Days in Adelaide & Sydney

27th August & 4th September 2014

Brighten your future with a qualification from Le Cordon Bleu. You’re invited to our Open Days in Adelaide & Sydney! Read more

June - 30

Le Cordon Bleu hosted National Chef of the Year and Young National Chef of the Year Semi-finals

Culinary Competition

On Wednesday 25th June following an exciting day of culinary competitions taking place at Le Cordon Bleu London, the Craft Guild of Chefs named the eight chefs going forward to the finals of the 2014 National Chef of the Year and Young National Chef of the Year. Read more

June - 25

Pan-fried skate, tomato salsa, fresh pea purée and curry oil

International recipe

Skate wings are a meaty white fish which has no small bones and falls neatly apart. In this quick recipe the fish is pan-fried and paired with a tangy salsa, curry infused oil and fresh pea purée. Read more

June - 24

2014 Electrolux Appetite for Excellence Finalists announced

Ambrose Chiang

Congratulations to Ambrose Chiang Alumnus and graduate of the Bachelor of Business ( International Restaurant Management) in 2013 program and current student of the Sydney Wine Academy, who is a finalist in the Young Waiter category for this year’s 2014 Electrolux Appetite for Excellence competition. This program awards the Australian Young Chef, Young Restaurateur and Young Waiter of the Year and aims to inspire and nurture young hospitality talent who are at the forefront of their profession. Read more

June - 24

Hunter Valley Chocolate Festival in Sydney

5th & 6th July 2014

So much chocolate, so little time! Hunter Valley Gardens will transform the Formal Garden into a chocolate lover’s paradise from 5th and 6th July 2014 with the annual Hunter Valley Chocolate Festival taking place. Read more

June - 20

Choux pastries filled with lemon cream and red berries

Bastille Day recipe

To celebrate France’s national holiday, what could be more fitting than a choux pastry recipe: A French pastry classic! On a hot spring or summer day this dessert of refreshing lemon paired with fresh red berries is sure to hit the mark. Read more

June - 19

Good Food & Wine Show Sydney

27th - 29th June 2014

Come and visit Le Cordon Bleu at stand C22 where we will be showcasing our delicious Le Cordon Bleu products, imported directly from France, as well as our famous cookbooks, aprons and much more. It’s a great day out with family and friends, so make time to come and visit us, we would love to see you! Read more

June - 18

Le Cordon Bleu attending Tertiary Studies Expo in Queensland

19th & 20th July 2014

Our Le Cordon Bleu will be travelling around Australia. To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels.
Read more

June - 18

Matthieu Longuere MS wins Tasting Blind Club 2013-14

Master Sommelier and Le Cordon Bleu London Wine Development Manager Matthieu Longuere has been crowned as the 2013-14 series winner of Wine Australia’s Tasting Blind Club. Read more

June - 03

Chocolate makes the world go round

Alumna competes in World Chocolate Masters

The World Chocolate Masters are the most prestigious global event for chocolatiers and patissiers. Every second year they bring together the very best competitors for three intense days of competition in Paris. Read more

June - 03

Showpiece hat trick for Le Cordon Bleu Sydney

Three Sydney students take out Le Callebaut competition

It was an exceptional result for Le Cordon Bleu Pâtisserie students when they took out first, second and third places in the recent Le Callebaut Chocolate showpiece competition. Read more

May - 26

Olive oil cake, lemon curd and blueberry compote

Recipe

The use of olive oil makes a tender cake which retains its moisture as the oil coats the flour proteins, which reduces gluten formation and keeps the crumb extra tender. This is a citrus version paired with lemon curd and blueberry compote making a light and fruity plated dessert. Read more

May - 23

Gala dinner for the 10th year anniversary of the partnership between USEK University and Le Cordon Bleu

On May 29, 2014

On May 29, the USEK University (Saint Esprit University of Kaslik) in Lebanon and Le Cordon Bleu celebrated the 10th year anniversary of their partnership signed on September 12, 2003. Read more

May - 21

National Chef of the Year 2014

Culinary Competition

The Semi-Finals of the prestigious cuisine competition will take place in our London institute on Wednesday 25th June 2014 Read more

May - 20

Le Cordon Bleu Festival at Marco Polo Hotel in Shenzhen, China

From May 23 to 29, 2014

Le Cordon Bleu is the Marco Polo Hotel’s guest (Global Hotel Alliance group) in Shenzhen for a week of French culinary promotion, « Delicate French Gourmet Week », from May 23 to 29, 2014. Read more

May - 12

Le Cordon Bleu goes to Russia

30th & 31st May 2014

Le Cordon Bleu and Ragout Cookery School will host two culinary demonstrations and presentations on our leading culinary network in Moscow on Friday 30th and Saturday 31st May 2014. Read more

May - 09

Le Cordon Bleu will participate in the Beijing Cookbook Festival

From May 19 to May 21, 2014

Le Cordon Bleu will be present at the Beijing cookbook fair, taking place from May 19 to May 21, 2014. Read more

April - 28

Pan-fried veal piccata with baby vegetables and citrus sauce

Recipe

A piccata, traditionally Italian, is a small, round escalope of veal where the meat is flattened, pan fried and served with a sauce. The citrus sauce here is made using orange and passion fruit offering tangy exotic flavors. When paired with baby vegetables, this dish tastes fresh and light. Read more

April - 28

Prepare a mayonnaise

Technique

Mayonnaise is a classic sauce from the French cuisine repertoire. This sauce is referred to as cold emulsion and can be used to season or accompany a cold dish. Other ingredients added to the basic (mother) sauce mayonnaise produces derivative sauces as sauce tartare, cocktail, green, andalouse etc.
Read more

Elisa Pinto, a recent Le Cordon Bleu Ottawa graduate from Brazil, competed against 4 other schools across Ontario in the Intercollegiate Chocolate competition last weekend. Read More

April - 14

Sydney’s Best Hot Cross Buns

Easter is looking much tastier thanks to Alumna Gena Karpf

Accordong to Good Food Magazine, alumna Gena Karpf, and her bakery Sweetness the Patisserie were named among nine of Sydney’s best Hot Cross Bun makers. Read more

April - 10

Complete your Basic or Intermediate Cuisine Certificate in 6 weeks

Our programmes

For the first time this summer, Le Cordon Bleu London is offering students the opportunity to complete two of their most successful certificates in six weeks instead of nine. Read more

April - 10

Le Cordon Bleu goes to Portugal

Fairs and Events

Le Cordon Bleu and O Talho host a culinary demonstration and presentation on our leading culinary network in Lisbon on 10th May 2014. Read more

April - 04

The Gamble sisters: Le Cordon Bleu culinary arts training around the world

At the London, Sydney and Paris campuses

Tracy and Katheryn Gamble are in no doubt: Whether in terms of flavors, ingredients or techniques used, gastronomy has both a national and international identity. Studying at Le Cordon Bleu gave them the opportunity to learn all about gastronomy in different parts of the world. Read more

March - 31

Art of Pâtisserie: Share Food Competition, Indonesia

18th May 2014

If you live in Indonesia, and you are under 25, then now is the time to indulge your passion for Pâtisserie. Take part in the Art of Pâtisserie: Share Food Competition and you could win one of three big prizes. Read more

March - 31

Le Cordon Bleu announces the start of construction of their Rio de Janeiro school

March 28, 2014 – Rio de Janeiro

Le Cordon Bleu International, a worldwide leader in gastronomy, hospitality and management education, and the Rio de Janeiro government held a ceremony to launch the start of the construction of their joint school. The school, scheduled to open early 2015, will be located in a two-story building ceded by the state government in Botafogo. Read more

March - 31

Le Cordon Bleu attending COEX Education Fair in Seoul

12th & 13th April 2014

Do you dream to be a chef? Do you dream to be a hotelier? Stop dreaming a dream and live your dream. Korean Marketing Manager, Christina Thomson from Le Cordon Bleu Australia will be happily meeting you and talking about Le Cordon Bleu courses. Read more

Elegant and versatile, this little dish is suitable for breakfast, brunch or as a starter. Here the eggs are classically paired with asparagus and morels, which make dipping into the warm yolk taste even more luxurious. Read more

March - 28

Vanilla panna cotta with basil-infused citrus fruits

Recipe

This is a light panna cotta made using a combination of milk and cream. The infusion of vanilla and cardamom in the panna cotta marries with the citrus fruits and basil creating a simple aromatic and fresh dessert which can be made ahead of time. Read more

March - 25

Buffet Lunch on the Terrace for Sydney students

Current Advanced Diploma students showcase their service skills with buffet lunch

Sydney Advanced Diploma of Hospitality Management students put their service skills to the test for a special buffet lunch that was open to fellow students and the general public. Read more

March - 25

Business on the side keeps Adelaide student comfortable

It’s not all hospitality for this student

Amy (Chieh-Wen) YEH, currently studying International Hotel Management at Le Cordon Bleu Adelaide, has given herself a nice extra challenge, after starting her own business Uggs & Kisses selling one of Australia’s most recognisable exports - Ugg boots. Read more

March - 25

Most influential in South Australia for Alumnus

Yazan Akeel among 50 most influential in South Australian hospitality industry

Owner of Ecotel and Dolce & Co dessert bar, Yazan Akeel, graduate of the Master of Arts and Gastronomy program at Le Cordon Bleu Adelaide, was named among the 50 most influential people in the South Australian food and wine industries. Read more

March - 19

5 Questions about our Diploma in Culinary Management

Our programmes

Elaine McCarthy is Culinary Management Lecturer at Le Cordon Bleu London. We meet with her so she can talk to us about the new progamme launched at the school: Diploma in Culinary Management. Read more

March - 18

Chef Julie Walsh to host demonstrations in Italy

Our Chefs

On 22nd and 23rd March, Chef Julie Walsh will host several demonstrations at The Cake Show in Bologna. Read more

March - 17

Meet Le Cordon Bleu at Getex fair in the Middle East.

Fairs and Events

Le Cordon Bleu London will be attending Getex - Gulf Education and Training Exhibition in Dubai from 9th until 11th April 2014. Read more

March - 16

Sydney Cake, Bake and Sweets Show

21-23 March 2014

If you love to bake, you’re into cake decorating, or you just love cakes, breads and other deliciously baked temptations, come and visit Le Cordon Bleu at the Cake Bake & Sweets Show this weekend in Sydney. It’s the ultimate foodies experience… a three-day live event devoted to the world of baking and the art of cake decorating. This one-of-a-kind event is packed full of celebrity demos, competitions, classes and interactive workshops. You’ll learn new skills and techniques, get top tips and baking advice, sample and buy tasty treats, stock up on the latest supplies, and have book signings with the stars of baking and much more. It’s a great day out with family and friends! Read more

March - 12

Le Cordon Bleu will participate in the "2014 European Higher Education Fair (EHEF)" in Japan

Events and Fairs

Le Cordon Bleu will be present at the "2014 European Higher Education Fair (EHEF)", taking place on May 16 & 17 in Tokyo and on May 18 in Kyoto. Read more

Fruit agar-agar jelly pearls lighten the richness of the braised and confit vegetables and roasted poussin creating a modern dish with an impressive range of flavors, colors and textures. Read more

February - 28

Shona Jamieson – Winner of the UK Scholarship

Scholarship Award

Following an exciting Grand Final event on Thursday 27th February at our London institute, Le Cordon Bleu is thrilled to announce the winner of this year’s UK Scholarship Award. Read more

February - 25

CIEET China International Education Exhibition Tour

March 2014

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read More

February - 25

Streamlined Visa Processing (SVP) for Le Cordon Bleu Australia

Press release

Le Cordon Bleu Australia has been approved as one of only 19 Non-University participants in the Streamlined Visa Processing (SVP) program, an initiative of the Department of Immigration and Border Protection to help make Australia a destination of choice for Overseas Students. Read more

February - 24

Le Cordon Bleu Master of Gastronomic Tourism hits 100

Gastronomic course welcomes 100th student

The Le Cordon Bleu Master of Gastronomic Tourism, launched in May 2012, is celebrating the enrollment of their 100th student to the program. Read more

February - 21

Meet Le Cordon Bleu London in Taiwan

Fairs and Events

Join us in Taipei on Saturday 1st and Sunday 2nd March 2014 and discover your hospitality education opportunities as we attend Education UK Exhibition Taiwan. Read more

February - 20

A culinary showcase in Singapore!

A hands-on experience with Le Cordon Bleu

A Presentation of Le Cordon Bleu Programmes will be conducted by Ming Ho for students and graduates interested in pursuing or furthering their career in the Culinary, Hospitality and Tourism Industry.
Come join us at our hands-on experience workshop! Both Cuisine and Patisserie workshops are made available on the 23 February 2014! Read more

February - 13

Meet Le Cordon Bleu Paris team in London

Events

Dreaming of studying and living in France? Discover Le Cordon Bleu Paris professional programmes on 13th March at our London Institute. Read more

February - 07

Banana tart tatin with salted caramel ice cream and chantilly cream

Recipe

A classic French dessert where the tart is cooked upside down and usually prepared using apples, but this indulgent version is made with bananas and a spiced caramel, coupled with both cream and ice cream. Read more

Discover the use of luting paste, a way to hermetically seal a lid using a water dough, « lut » , to cook a dish without any evaporation, preserving all the flavors. Also learn how to make dumplings, an anglo-saxon speciality of small balls of poached dough, made in this recipe with mushrooms and flavored with horseradish. Read more

February - 03

Prepare a Chantilly cream

Technique

Chantilly cream, a big favorite with food lovers, is extremely simple to prepare and will perfectly accompany a number of desserts. The key to success: Whipping cream, a very cold bowl and whisk that have been chilled in the refrigerator. Read more

January - 28

Alumnus restaurant receives high praise in India

Le Plaisir certainly knows how to please

Sydney alumnus Siddharth Mahadik’s Patisserie and Bistro, Le Plaisir, has won the Times of India 2014 award for the “Best European Restaurant”. Read more

January - 28

Chef Nicolas Belorgey winner of European Pastry Cup

January 2014

On Sunday 26th January, UK Pastry Team won the prestigious European Cup – selection event for the Coupe du Monde de la Pâtisserie. Read more

January - 28

Scholarship winners announced for the Master of Gastronomic Tourism

International and Australian candidates to experience this unique course

Le Cordon Bleu, in collaboration with Southern Cross University, have announced the 2014 Education & Industry Professional Scholarships for the Le Cordon Bleu Master of Gastronomic Tourism. Read more

January - 22

Le Cordon Bleu in Israel

Fairs and Events

Meet us in Tel Aviv on Tuesday 25th February and discover your hospitality education opportunities as we attend U-Study Education Fair. Read More

To celebrate Burns Night on 25th January, our chefs share one of their favourite desserts combining hazelnut, chocolate and Scottish whisky. Read more

January - 20

Green papaya and garden vegetable salad with papaya vinaigrette

Recipe

To celebrate the Chinese New Year, the Chefs from Le Cordon Bleu suggest a refreshing starter with Asian influences. Read more

January - 15

Chef Nicolas Belorgey takes part in the Coupe du Monde de la Pâtisserie - European Cup

January 2014

Selected last October to represent the UK, this is the final weeks of preparation for Chef Belorgey before the prestigious European Cup – selection event for the Coupe du Monde de la Pâtisserie. Read more

For the first time since the spring 2011, fees have been revised. New fees take effective to applications from spring term. Read more

January - 02

Spice roasted pineapple with creamy rice and pomegranate syrup

Recipe

A tender and gently spiced pineapple ring set upon on a mold of creamy rice with sticky pomegranate syrup transform the classical French “Ananas à la condé ” into an exotic plated dessert. Read more

January - 02

Turning vegetables

Technique

Turning vegetables is a classic technique used in French cuisine. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking while being pleasing to the eye. Read more

2013

December - 13

Roscón de Reyes

Traditional Spanish Christmas recipe

Mix the yeast and the water in a bowl and stir the mixture until thoroughly mixed. Grate the skin of an orange. Add all the ingredients, except the butter, to the mixture of water and yeast and knead for 5min until the dough is firm and homogeneous... Read more

December - 12

Puy lentil soup with a cappuccino truffle foam

Recipe

An elegantly presented yet warming winter’s soup with earthy flavors of pancetta and truffle. Eating lentils at New Year is known as good luck due to their ‘coin’ appearance. Read more

The official signing ceremony of the new agreement between Le Cordon Bleu and Central Food Retail took place on November 15th 2013. This agreement heralds a key new partnership in retail between these two impressive brands. A range of Le Cordon Bleu’s gourmet foods and products will now be avaliable in Thailand, sharing the fine appreciation of gastronomy and L’Art de Vivre, the art of living well. Read more

November - 29

Red kuri pumpkin cream with vanilla and chestnuts

Thanksgiving Recipe

Pumpkin is emblematic of fall, thanksgiving and Halloween. In this recipe, the deep flavor of red kuri pumpkins is teamed with vanilla and chestnuts, to produce a delicious treat that can be savored on a chilly autumn day. Read more

November - 21

Hot 100 sponsorship and students

An innovative Australian wine competition

On 7th November at the Hotel Intercontinental Ballroom the Adelaide Review Hot 100 celebrated its 7th year embarking on the journey to find the best drinking wines in South Australia. This dynamic competition celebrates the diversity of South Australian wineries and wine makers and is open to both professional winemakers and amateurs alike. Read more

November - 21

Online Student Services : myCordonBleu.net

International news

Le Cordon Bleu is proud to introduce a new online service for students and alumni. Read more...

November - 21

Sydney Living Museum tickets to win

28th September 2013 - 9th March 2014

Sydney Living Museums is serving up a delicious world of gastronomic workshops, tastes, talks, tours and more with the launch of its new, year round program – Sydney Living Museums Food. To win one of 10 tickets to this dynamic exhibition available only in Sydney, be one of the first 10 people to email us by 30th November 2013. Read more

November - 13

Historical signing between Le Cordon Bleu and Ateneo University Manila

Philippines

The official signing ceremony of the new agreement between Le Cordon Bleu and Ateneo University de Manila took place on November 8th 2013. This agreement heralds a new partnership that will offer students the opportunity for a premium education in hotel, entrepreneurship and restaurant studies. Read more

November - 10

Cooking for Chemo

The Leukaemia Foundation

Cooking for Chemo has been coordinated in conjunction with the Leukaemia Foundation for the last 2 years. The foundation run lots of support programs for their patients with this being their most popular to date. Read more

On November 1st 2013, during the French Gourmet Festival, which showcases French products, Mr Guillaume Garot, Minister of the Agri-food industry, visited Le Cordon Bleu Seoul in Korea. Read more

November - 03

Le Cordon Bleu attending COEX Education Fair in Seoul

9th & 10th November 2013

Do you dream to be a chef? Do you dream to be a hotelier? Stop dreaming a dream and live your dream. Korean Marketing Manager, Christina Thomson from Le Cordon Bleu Australia will be happily meeting you and talking about Le Cordon Bleu courses. Read more

November - 01

Quail and pistachio pastilla, cinnamon jus, mint and cilantro salad

Recipe

Pastilla, a Moroccan pie, is a marriage of sweet and savory, delicate and nutty flavors wrapped in layers of flaky pastry. Traditionally, pigeon and almonds are featured, but here is a modern interpretation with quail and pistachios. Read more

November - 01

The best way to fill choux pastries

Technique

This technique will enable you to fill éclairs, religieuses or other choux pastries neatly and with ease! Read more

October - 30

Meet Le Cordon Bleu in New York, NY

Saturday, November 9th

Interested in the culinary arts? Le Cordon Bleu International will be hosting a free demonstration and Q&A session in New York - all are welcome! Read More

October - 24

A Fresh Taste of France

French culinary experience

Bringing a taste of France to Adelaide, Le Cordon Bleu Australia threw open its doors on 23rd October for a night of culinary delights and hospitality fun. As part of a promotion in conjunction with Fresh FM and supported by Le Cordon Bleu, guests and the general public were invited to taste, see and experience French cuisine including wine and canapés in the surrounds of the state of the art Le Cordon Bleu facilities. Read more

October - 23

A sweet prize for Top of Pâtissier Australian team

Top of Pâtissier in Asia 2013

Le Cordon Bleu Australia was excellently represented at the first Top of Pâtissier in Asia 2013competition held in Japan recently. With prizes totalling 1,600,000 Yen in total, contestants were judged on artistic quality, taste and technical proficiency of their creations. Contestants came from all over the Asiatic region including Japan, Australia, South Korea, China, Taiwan, Vietnam, Singapore and Hong Kong to represent their country in this competition that was part of the 2013 Japan Cake Show in Tokyo. Read more

October - 23

Macau Festival with Chef David Wong

Macau Chef

Celebrated Macau Chef David Wong visited Le Cordon Bleu Sydney on the 17th October as part of the Macau Food Festival to showcase the tastes of Macanese food. From 4th-20th October diners at the Sheraton on the Park’s signature restaurant FEAST could sample a melting pot of recipes combining the flavours from Africa, India, Portugal and China. Read more

October - 14

Chocolate Demonstrations with Chef Fabrice Danniel in Vietnam

10th November 2013

Chef Fabrice Danniel, one of the World's great Patissiers will be showcasing fine art and techniques of traditional French Patisserie. See Chef Fabrice work his magic with chocolate utilising traditional French techniques. Attend the chocolate demonstration event with Chef Fabrice Danniel. Read more

October - 13

MMS Education Fair in Kuching, Malaysia

19th October 2013

Le Cordon Bleu Career Presentation will be conducted by Sarunthunyaros Pinthong for students and graduates interested in pursuing or furthering their career in the Hospitality and Tourism industry. Read more

October - 11

Braised beef cheeks, potato gnocchi and leeks

Recipe

This recipe of marinated and slow cooked beef cheeks, tender and rich in flavor from the Burgundy wine and served with potato gnocchi and warm leeks coated in vinaigrette, has been specially created to celebrate WACS (World Association of Chefs' Societies) International Chefs' Day on 20th October. Read more

October - 09

Le Cordon Bleu attending Education Fair in Singapore

12th - 21st October 2013

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more

October - 07

Culinary Voices: France and Australia exchange ideas

On 1st October 2013

On 1st October 2013, Le Cordon Bleu Paris, in partnership with Advance France, hosted the 5th Annual Speaker Event. The evening revolved around interactive and friendly discussions about trends, concepts and innovations in the culinary world. Read more

October - 07

Demonstration, workshop with tasting in Singapore

Chef Franck Bruwier & Chef Thierry Lerallu

A Presentation of Le Cordon Bleu Programmes will be conducted by Supapit Potip and Ming Ho for students and graduates interested in pursuing of furthering their career in the Culinary Hospitality and Tourism industry. Read more

October - 07

Fine art and techniques of traditional French Patisserie

Come and meet Chef Fabrice Danniel in India

Chef Fabrice Danniel, one of the World's great Patissiers will be showcasing fine art and techniques of traditional French Patisserie. Chef Fabrice has worked in Michelin Star restaurants and top hotels around the world and will be conducting Demonstrations for students and Master Classes for professionals at the locations below. Read more

October - 07

Is wine & Food your passion?

Special Presentation by Dr Roger Haden

Do you want an international career that takes you places. Hear Dr Roger Haden from Le Cordon Bleu Australia talk about the art of food and wine and the impact on global trends in this special presentation. Read more

October - 07

New Boulangerie Program Begins in Ottawa

October, 2013

Le Cordon Bleu Ottawa is proud to announce that the first session of the new Boulangerie de Base program has now begun! Read More

October - 03

Demonstration with recipes and degustation in Malaysia

8th October 2013

Le Cordon Bleu Career Presentation will be conducted by Sarunthunyaros Pinthong for students and graduates interested in pursuing or furthering their career in the Hospitality and Tourism industry. Read more

October - 01

And the winners are!

Le Cordon Bleu’s online video competition in Taiwan

On the 30 Sep at National Kaohisung Univeristy of Hospitality and Tourism the final nervous contestants in this long running competition fought it out against each other to determine the final four winners of the Le Cordon Bleu scholarships. Our esteemed judges from the semifinal met once again to inspire, demonstrate and finally judge the finalists dishes. Read more

October - 01

Pork tenderloin with myrtle and chestnut, broccio and chestnut ravioli

Recipe

In this recipe, which showcases Corsican cuisine, seasonal Corsican chestnuts are the star ingredient. Le Cordon Bleu Chefs have a wealth of experience, having worked throughout France, and are able to create classic regional recipes, using local products, with ease. Read more

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more

September - 25

Le Cordon Bleu will take part in the IEFT student fairs in Turkey

from 05 - 07 October 2013

Le Cordon Bleu will take part in the 24th IEFT fair in Istanbul! Come and discover our Culinary Arts, Hotel and Restaurant Management, and Wine programs which are taught throughout the world. Read more

Students at Sydney’s Ryde campus were treated to a special degustation chocolate menu prepared by Chef Angelo Roche recently. Read more

September - 23

Graduating in style!

Adelaide Graduation & Gala Dinner 2013

With 450 guests attending including 120 Le Cordon Bleu students, Adelaide graduated in style at the Convention Centre North Terrace on Saturday 31st August. The night was a celebration of success and achievement with several awards distributed covering a range of programs from Bachelor of Business International Hotel Management through to Dux and Meritorious awards. Read more

September - 23

Le Cordon Bleu will participate in the “Chef Sache” Event in Cologne

on Sunday 29th and Monday 30th September 2013

Le Cordon Bleu Paris Chef Instructor Olivier Mahut will be a member of the prestigious jury who will judge the Master and Junior categories of the Cru de Cao Award 2013. Read more

September - 23

Sydney Students and Alumni excel at Australian Culinary Challenge 2013

In conjunction with Fine Food and Hotel Australia

Held at the Sydney Convention and Exhibition Centre from 9th-12th September, in conjunction with Fine Food and Hotel Australia, the Australian Culinary Challenge NSW 2013 produced some outstanding results for Le Cordon Bleu Sydney campus. Read more

September - 22

Office of Civil Service Commission (OCSC) International Education Expo, Thailand

2nd - 3rd November 2013

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more

September - 18

Le Cordon Bleu Peru present at Mistura 2013 food fair

Lima, Peru

Mistura, the most important Peruvian food fair in Latin America, celebrated Peru’s extraordinary culinary tradition and biodiversity and gathered a variety of food industry players. Read more

September - 08

Le Cordon Bleu attending Education Expo in India

13th - 30th September 2013

Our Le Cordon Bleu India representative will be travelling around in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more

This is a delicate dessert where all the components come together beautifully to create wonderful combinations of colour and flavour. Read more

August - 31

Prepare Sweet shortcrust pastry

Technique

Le Cordon Bleu shows you how to make sweet shortcrust pastry with a recipe that can be used for making any tart or tartlet. read more

August - 25

Congratulations to Le Cordon Bleu Sydney Alumni

Queensland Finalist leader for the Nestlé Golden Chefs Hat Award

Congratulations to Le Cordon Bleu Australia Alumni Cobi Reithmuller, who is the Queensland Finalist leader for the Nestlé Golden Chefs Hat Award. Cobi completed her Grande Diplôme at Sydney's North Ryde campus in 2008 and has since forged a successful career as a chef. Read more

August - 25

Le Cordon Bleu Chefs Taiwanese adventures

Chef Eric Bédiat and Chef Jean-Jacques Tranchant

Both Chef Eric Bédiat and Chef Jean-Jacques Tranchant from Le Cordon Bleu Paris have been busy in Taiwan conduction one-off special demonstrations for chefs, alumni and local entrepreneurs as well as several interviews and appearances on TV shows such as 'The Pâtisserie with No Name' and 'The Amazing Truth'. Following on from their judging commitments during the competition to determine the finalists for each of the competitive rounds, both Chefs are now on the publicity trail enjoying the lime Read more

August - 25

The Culinary Trust scholarship winner announced

Le Cordon Bleu Master of Gastronomic Tourism

Le Cordon Bleu Australia is pleased and excited to announce the scholarship winner for 2013 Le Cordon Bleu Master of Gastronomic Tourism, Tiffany Poe. Tiffany comes from a long background in hospitality as a lecturer and Chef in Oklahoma and has numerous interests in the hospitality business with an inn, a blog and a culinary service to name a few! Read more

August - 23

Meet Le Cordon Bleu in Russia

International event

Le Cordon Bleu will visit Moscow in September and October 2013 to attend education and hospitality fairs, share our renowned educational opportunities, and host a series of culinary demonstrations. Read more...

August - 19

Le Cordon Bleu attending Education Expo in Indonesia

7th - 15th September 2013

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more

August - 18

Cooking Demonstration with Chef Phol Tantasathien in Thailand

24th August 2013

Chef Phol Tantasathien began working in the entertainment industry as an actor doing feature films, TV and stage plays.While acting, he gradually got into the food industry by becoming a food columnist introducing interesting restaurants for a famous traveling magazine called Honeymoon & Travel. Read more

You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Our friendly staff with be available to discuss your career options and to guide you through the application process. Both students and parents are welcome, and we look forward to meeting you on the day. Read more

August - 05

Workshop for Chefs and restaurateurs in Taiwan

5th - 14th August 2013

As part of the programme of training and exchange of the Department of Commerce and Ministry of Economic Affairs in Taiwan, Le Cordon Bleu is excited to announce a two week programme of demonstrations and workshops for restaurant entrepreneurs and Chefs. Read more

August - 04

Regency beer voted a winner

Royal Adelaide Beer Show

Student brewers from our Regency campus have taken out the Champion Exhibit at this year's Royal Adelaide Beer Show presented on 21st July . Read more

August - 04

Student achievements applauded in Adelaide

Cource Commencement & Award Ceremony

The weather may have been chilly but the atmosphere was certainly warm at the Adelaide Commencement & Award Ceremony attended by students and staff of the Regency campus on Friday 26th July. Held at the Wine centre in the beautiful surrounds of the Botanic Gardens, students were lauded for their achievements and ongoing success as they continue through their studies. Read more

August - 01

Prepare a white chicken stock

Technique

Making stock remains one of the most fundamental techniques in French cuisine, and serves as the basis for sauces and soups. Although readily available in powdered form, stock is more delicately flavored when home made. It is easy to freeze and so can be made in large quantities and used for future occasions. Read more

August - 01

Taiwan competition Top 5 announced

29th July 2013

Last Monday, fifteen finalists fought it out at the Ming Tai High School in the second round of competition to become one of five finalists with the possibility to win one of three Le Cordon Bleu Scholarships. The inner of the Taiwan Scholarship was also announced with Chien-Han Wang now the proud recipient of a scholarship to Le Cordon Bleu Taiwan! The final winners have been announced for the Taiwan Le Cordon Bleu Scholarship competition. Read more

August - 01

Udon noodle broth with tempura tofu and carrots

Recipe

This broth is rich in umami and contains silky smooth udon noodles. Of Japanese origin, the word umami is used to describe a savory flavor that is commonly believed to be the fifth flavor along with sweet, salty, bitter and sour. The broth and noodles are served at room temperature, which provides a cooling contrast to the hot crispy tempura. Read more

July - 25

Licensing agreement with Swissmar for ceramic oven to table products

Collection will be in stores November 2013

Le Cordon Bleu is pleased to announce a licensing agreement with Swissmar, who will produce a line of ceramic oven-to-table products under the name, Le Cordon Bleu. These licensed products, which are made in France, will be available in retail stores throughout North America and the Caribbean, with additional global opportunities. Read more

July - 24

Taiwan online winners announced

July 2013

The first round of voting for Le Cordon Bleu’s online video competition in Taiwan has ended, and the top fifteen finalists have been announced. Some of the country’s most skilled and creative amateur chefs have put their culinary skills on show, highlighting the depth of talent in amateur cooking evident in Taiwan. Read more

July - 23

The Alliance française and Le Cordon Bleu

French culture, language and gastronomy on a global scale

The XXXVth International colloquium and the 130th anniversary celebrations of the Alliance française took place in Paris on 16th and 17th July. Read more

July - 22

Le Cordon Bleu partners with GD Goenka University

Offering a Bachelor of Business in International Hotel Management

On the 1st July 2013 prestigious culinary and hospitality school Le Cordon Bleu signed and announced a new partnership with GD Goenka University in Haryana. This partnership heralds a new era of learning for Indian students who will now be able to access the unique program of Le Cordon Bleu’s International Hotel Management, three year Bachelor of Business. This three year intensive degree prepares students for many of the career options in the international hospitality industry. From pragmatic Read more

July - 09

Macau Le Cordon Bleu short courses

June 2013

Macau, June 2013 - Le Cordon Bleu, the highly renowned school for culinary arts, in conjunction with the Institute for Tourism Studies in Macau has once again conducted the "LE CORDON BLEU Master Chef Program" from the 24th - 29th June 2013. Read more

July - 07

MasterChef China sponsorship winners

Le Cordon Bleu scholarships

Le Cordon Bleu congratulates the five winners of the Le Cordon Bleu scholarships for the second season of MasterChef China. These include full Le Cordon Bleu scholarships to London, Paris, Sydney, Ottowa and Shanghai. This exciting partnership for the second series of MasterChef China has seen a tough group of competitors compete for these unique scholarships, that will allow them to realise their dreams to one day become a Master Chef themselves. Read more

July - 05

Coq au vin

Recipe

Coq au vin literally means ‘Rooster in wine’, but tough roosters have given way to tender roasting chickens in most French homes today. Slow cooking in full bodied red wine produces a rich, deep-flavored dish. Read more

July - 04

A first in Kazakhstan!

July 2013

Le Cordon Bleu will be in Kazakhstan, for the first time in its history, to promote French gastronomy. This follows an invitation from His Excellency Mr Jean-Charles Berthonnet, French Ambassador to Kazakhstan, the Almaty branch of the Alliance Française and a number of other prestigious participants including Askar Askarbekov who launched the first "Tous au Restaurant" festival of gastronomy. Read more

July - 03

Le Cordon Bleu is attending Career Expo in Australia

9th August - 13th September 2013

You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Our friendly staff with be available to discuss your career options and to guide you through the application process. Both students and parents are welcome, and we look forward to meeting you on the day. Read more

July - 02

Le Cordon Bleu is attending International Education Exposition in Vietnam

13th & 14th July 2013

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more

July - 01

Peeling and seeding tomatoes

Technique

In these step by step photos, a Le Cordon Bleu Chef shows you the technique for peeling and seeding tomatoes. This technique is essential when using tomatoes in a sauce, coulis, tartare or a soup. Read more

July - 01

Summer pudding

Recipe

Summer pudding is a vibrantly colored dessert, packed with juicy berries. It is a quintessentially British dish derived from the classic charlotte dessert. Read more

June - 28

Le Cordon Bleu joins with G D Goenka University

New Delhi, India

Prestigious culinary and hospitality school Le Cordon Bleu is about to form a significant new partnership on the 1st July 2013 with GD Goenka University in Haryana. The GD Goenka University campus is set on 60 acres with the ancient and picturesque Aravalli hills for a backdrop. The high-tech Millennium City, Gurgaon and the National Capital Region are just a stone’s throw away. Read more

June - 25

Le Cordon Bleu & Anahuac Mexico Sur N°1 School for Gastronomy

Mexico 2013

The Bachelor in Gastronomy from Universidad Anahuac Mexico Sur - Le Cordon Bleu, was selected as the Best School of Gastronomy in Mexico City by the newspaper El Universal, in its supplement "Gastronomy Schools, Best of Mexico", the past May 21. read more

June - 24

Come and meet Chef Fabrice Danniel in Philippines

One of the World’s great Pâtissiers

Come and meet Chef Fabrice Danniel, one of the World's great Patissiers when he visits Dusit Thani Makati Hotel. Chef Fabrice who has worked in Michelin Star restaurants and top hotels around the world will be conducting Demonstrations for your students and Master Classes for professionals. Read more

June - 24

Le Cordon Bleu is attending Career Expo in Australia

18th - 29th July 2013

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more

June - 23

Camp Quality Dinner Hilton Adelaide 2013

Le Cordon Bleu volunteers

Thank you to all our student volunteers who often offer their time and skills to so many worthy charities in Australia. Read more

June - 23

Le Cordon Bleu students and alumni win bronze at Dilmah Tea Challenge

A "big achievement" for students against seasoned professionals

As the Dilmah Real High Tea challenge rolls around to each state in Australia we have five winners from three states to congratulate in June from Le Cordon Bleu. Le Cordon Bleu Adelaide students Gunawan Wu (Pâtisserie) & Wei (Bachelor Program) were awarded a Bronze medal in Adelaide's Dilmah Tea challenge, Son Sewoo won a silver medal in Perth with the highest score earning him top honours and Sydney Pâtisserie chefs Joseph and Angelo Roche won gold in Sydney! Read more

June - 20

Le Cordon Bleu a major sponsor for the Hot 100

An innovative Australian wine competition

Le Cordon Bleu Australia is once again a main sponsor of The Adelaide Review Hot 100 South Australian Wines. Now in its 7th year, this innovative competition which pits both novice and experienced winemakers against each other, will select South Australia’s most drinkable wine. Read more

To learn more about Le Cordon Bleu Master of Gastronomic Tourism, come and meet our Marketing team in Thailand. Our friendly staff with be available to discuss your career options and to guide you through the application process. Both students and parents are welcome, and we look forward to meeting you on the day. Read more

This year’s Foodservice Australia held from the 2nd-4th of June in Melbourne brought together five of Australia’s top chocolatiers with the challenge to turn molten chocolate into a spectacular centerpiece in nine hours at the Chocolate Grand Prix. Representing Le Cordon Bleu in the final of this challenge was Angelo Roche, Chef and teacher at Le Cordon Bleu Sydney. Read more

June - 20

Wine tasting tip: red, white and...glass

Bachelor of Business (Wine Entrepreneurship)

To really appreciate a good wine it is important to select the correct glass first. The right wine glass can make all the difference. Wine glasses can generally be divided into three main categories, full, round ones for red wine, slightly narrower ones for white wine, and flutes for champagne. Read more

June - 18

Taylor’s College “ University Placement Day 2013”, Malaysia

27th July 2013

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team at Taylors 'University Placement Day' on Saturday 27th July 2013. Read more

June - 16

Comedy, romance and a little Pâtisserie with no name

TV series from Taiwan

A new 13 part television series Amour et Pâtisserie (The Pâtisserie with No Name) has been released to critical rave reviews in Taiwan. Introducing well know half French half Taiwanese actress Sandrine Pinna as Tian Tian a no-nonsense prickly pastry chef, the story follows her character as she returns from Paris to open a French Pâtisserie in a small alley in Taiwan. The Pâtisserie has no name, no sign and no menus. She will only make three types of desserts per day depending on her mood and nobody knows her past or the secrets beneath her cold demeanour. Read more

On Saturday, June 1st, Le Cordon Bleu Ottawa celebrated its 25th Anniversary in conjunction with Doors Open Ottawa. During this celebration, we were proud to welcome over 1,500 Ottawa residents and guests in our historic campus, the Munross. Read More

June - 02

Taiwan is proving their skills online for Le Cordon Bleu scholarships

New online video competition in Taiwan is letting students show their passion

Le Cordon Bleu’s innovative online video competition in Taiwan, which ends today, has attracted some of the country’s most passionate young amateur chefs. In a bid to win one of four scholarships, students from across the country put their creativity and culinary skills to the test producing some entertaining and professional looking clips. Read more

June - 01

Filleting round fish

Technique

A certain amount of skill is required when filleting fish to make sure the fillets are removed in the correct way. Follow the Le Cordon Bleu Chefs technique to perfectly fillet your fish. Read more

June - 01

Pastry cream

Technique

Le Cordon Bleu explains the technique, step by step, through this basic pastry cream recipe that can be reused whatever the circumstances. read more

June - 01

Spicy seafood estofado

Recipe

This recipe is inspired by Mexican and Hispanic influences. Prepared with the freshest seafood available, this piquant dish is flavorsome and substantial. Read more

May - 31

Kelly Donati Winner of the 2013 Hautes Etudes du Goût Scholarship

May 31, 2013

Kelly Donati is the winner of the partial scholarship offered by Le Cordon Bleu International for one of its most prestigious programs: Hautes Etudes du Goût. Read more

May - 30

A big crowd for Sydney Graduation

Sydney students celebrate the end of their studies

It was a graduating class of over 1oo students for this month’s Sydney Culinary Arts Graduation event. The night was full of excitement for students finishing up their studies. Industry guest Carl Middleton, Executive Chef for the Hilton in Sydney, had some great words of encouragement for students. Speaking about his early days in the industry, Middleton reiterated the need to work hard to receive rewards. Read more

May - 29

New industry workshop key to understanding how to put education into practice

International Restaurant Management students get hands on with industry

As part of the Bachelor of Business in International Restaurant Management, Le Cordon Bleu has introduced an exciting new element to the course in the form of educational industry workshops. During a two day workshop, students visit four hospitality related businesses, with the opportunity to talk to business owners, operators and associated stakeholders about their experiences in setting up and running their establishments. Students are able to take the information they gather and critically analyse the operations of the businesses they visit, based on the theory they learn in their tutorial sessions on creative thinking techniques and innovation. Read more

Le Cordon Bleu Paris Alumni, Annabelle Curtis, is bringing a touch of France to the show with 'Tales from Le Cordon Bleu', a cooking master class being hosted in Fisher & Paykel's YUM Kitchen on Sunday 9 June at 10:30am. Create a beautiful two course meal of Smoked Salmon Crêpe Roulade and Red Onion Tarte Tatin, then sit back and enjoy the fruits of your labour with a paired wine in hand. Tickets are now available . Read more

May - 28

You're invited to our Open Days in Adelaide & Sydney

8th & 21st August 2013

Visit our state of the art training facilities to speak with teachers and students about our Culinary Arts programs and Hospitality Management Degrees. Find out more about our 2014 scholarships and get information on our new degrees in Gastronomic Tourism and Food & Wine Entrepreneurship. Read more

May - 27

9 Reasons to Visit Le Cordon Bleu for Doors Open Ottawa

Ottawa, Canada

Saturday, June 1st, 2013 - We invite you to celebrate the 25th Anniversary of Le Cordon Bleu in Ottawa. Come experience the passion, refinement, traditions, and warm hospitality that makes Le Cordon Bleu famous all over the world! Read More

May - 27

Le Cordon Bleu visits the Farm

Ottawa, Canada

As part of a program to offer fun and explorative outings to our students, Le Cordon Bleu Ottawa recently visited the Canadian Museum of Agriculture and the Central Experimental Farm in Ottawa. Read More

May - 23

An invitation to attend Education Seminar in Thailand

1st June 2013

Visit us at the Le Cordon Bleu Thailand Office to discuss the best recipe for your career, bon appetite! Discover the World of Hospitality and Culinary Arts Education with Le Cordon Bleu. Read more

May - 19

Le Cordon Bleu is attending Student Seminar in India

Sat 8th & Fri 14th June 2013

Find out how Le Cordon Bleu can help you succeed in a career in hospitality by joining us for a detailed information session on programs offered across our Australia, London, Paris, Ottawa, Bangkok, and New Zealand campuses. Event details

May - 12

Le Cordon Bleu is attending Career Expo in Sydney

30th May - 23rd June 2013

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more

May - 10

Krakow Brothers Win Trendy Chef Competition 2013

Fairs and Events

Michael and Darius Kudukowie triumphed at the final of the event held on Saturday 27TH April, which featured Le Cordon Bleu London Master Chef Loic Malfait on the judging panel. Read more...

Le Cordon Bleu Career presentation and seminar conducted by Mr Lindon Price. Students and graduates who are interested in pursuing or furthering a career in the Hospitality and Tourism industry can learn more about the programs offered by Le Cordon Bleu. Read more

May - 07

Further Cake Decorating and Bakery Programmes Scheduled

In the News

Due to high demand, we’ve added new dates for our Cake Decorating and Bakery Professional Development Programmes in June at our London institute. Enrol online today to further your professional and personal abilities with Le Cordon Bleu. Read more...

May - 06

An invitation to a cooking showcase with Chef Janice Wong

11th May 2013

Chef Janice Wong Boundless - a word that aptly sums up Chef Janice Wong. Her refined and ever-evolving dessert creations began with her studies at Le Cordon Bleu Paris, arguably the world’s best culinary school, to pursue a career in pastry. Chef Janice Wong will show her Signature dessert : Chocolate H2O, Salted caramel, yuzu sorbet. Read more

May - 06

Career presentation and seminar in Singapore

17th-19th May 2013

Le Cordon Bleu Career Presentation and Seminar will be conducted by Supapit Potip. Students or graduates who are interested in pursuing or furthering a career in the Hospitality and Tourism industry can learn more about programs offered in Le Cordon Bleu. Read more

May - 02

London Institute Hosts Open House Event

Local Events

Le Cordon Bleu London opened our doors to culinary enthusiasts for an Open House event, with more scheduled for the coming months. Read more...

May - 01

Iced coffee soufflé

Recipe

Discover this recipe which is taken from our latest book In the Kitchen with Le Cordon Bleu. Read more

May - 01

UK Scholarship Recipient on ITV Wales

In the News

Lloyd Pinder - exceptional recipient of our UK Scholarship award in 2011 - has been featured by ITV News Wales following a visit to our London Centre of Excellence Read more...

2012’s Great British Bake Off winner and London pâtisserie student has featured in the newspaper’s Weekend Magazine to share his experiences studying with us so far and the release of his first book. Read more...

April - 28

Le Cordon Bleu students attend World Gourmet Summit

Singapore gets a taste of some the world’s best Chefs

As part of the recently held World Gourmet Summit in Singapore, current and potential students of the Le Cordon Bleu Master of Gastronomic Tourism attended the sought after Jam Session with some of the world’s top Chefs. Read more

April - 27

April - 26

2013 So You Think You Can Cook

Norcliff Farms

Congratulations to our current Pastry student, Valentina Pardo Navarro from Columbia. She is the winner of the “2013 So You Think You Can Cook “ Fiddlehead Culinary Competition held by Norcliff Farms. Read More

April - 26

Boulangerie de Base

Fundamentals

The fundamentals of Boulangerie are covered in this unique, specialized course offered only in Ottawa, designed specifically for those wishing to pursue excellence in the craft of Boulangerie. Read More

April - 23

Meet Le Cordon Bleu in Italy

Fairs and Events

Join us in Italy next week as we attend the FPP Edu-Media fairs in Milan and Rome. Meet our representatives to discover the educational opportunities we provide in London, Paris and across our international network. Read more...

April - 17

Meet Le Cordon Bleu in California

April - 20th to May 2nd NACAC College Fairs

Attend a NACAC College Fair in California to learn more about our programs and speak directly with Le Cordon Bleu representatives. Read more...

April - 11

Student interviews and program information seminars in India

21st-30th April 2013

Ms Zarana Shah , Marketing manager will be meeting with prospective students in India. Read more

April - 10

Le Cordon Bleu Madrid collaborates with the first edition of MasterChef contest in Spain

Madrid, April 10th, 2013

Le Cordon Bleu, the International School of reference in Haute Cuisine, collaborates with the Spanish edition of MasterChef by training its contestants and granting scholarships for the top three finalists. The TV talent show that launches Television Española brings together 15 candidates competing for becoming professional chefs. Once again, Le Cordon Bleu and MasterChef cooperate in this successful TV format as already been done in the Chinese and Australian edition, among others. Read More

April - 10

Taiwan Invited to Live Le Cordon Bleu Dream

Taiwan Alumni Association

On the 22nd March, famed international cooking school, Le Cordon Bleu, will launch an online competition to give Taiwanese students the chance to prove their desire to attend the leading culinary arts school in the world. Read more

April - 08

In the Kitchen with Le Cordon Bleu

New Book

Our most recent publication, “In the Kitchen with Le Cordon Bleu,” is an exciting collection of 100 exceptional recipes contributed by the Chefs of Le Cordon Bleu. Read more

April - 05

April - 04

Le Cordon Bleu will be present at the 20th Horeca trade fair in Lebanon

09 -12 April 2013

Horeca first took place in 1994 and has become the most important yearly Hotel and Restaurant event in the Middle East. Read more

April - 03

Meet Le Cordon Bleu London in Greece and Cyprus

Fairs and Events

Join us in Greece and Cyprus this month as we attend the British Council education fairs in Athens, Thessaloniki, and Limassol. Meet our representatives to discover the educational opportunities provided at our London Centre of Excellence. Read more...

April - 01

Tagliatelle con vongole

Recipe

This delicious Venetian inspired fresh pasta with clams recipe is simple and elegant. The clams impart a gentle taste of the sea into the rich lemon butter sauce that coat the tagliatelle. Read more

March - 29

The best way to prepare choux pastry dough

Technique

Adapt this version of choux pastry dough using the ingredients shown in the recipe of your choice. Read more

March - 27

Student Professional Gastronomic Practise

Bachelor of Business students test their service skills

At Le Cordon Bleu, we believe it is important that all of our students understand the importance of service and all that is involved in providing service of the highest quality. For that reason, even our students in the Bachelor of Business are asked to put their cooking and table service to the test. Read more

March - 26

Announcing New Le Cordon Bleu DusitWINE STUDIES COURSE for April 2013

New Program

We are pleased to announce another exciting new course has just opened for students and alumni of Le Cordon Bleu Dusit – Le Cordon Bleu Dusit Wines Studies Course; Read more

March - 21

The Masterchef experience for Indonesian students

28th January 2013

Today, in the first event of its kind, Masterchef Indonesia judge Rinrin Marinka and Le Cordon Bleu Chef, Franck Bruwier will give Indonesian students a taste of what it would be like to become a professional chef. Read more

March - 17

Sautéed Lamb Noisettes, ‘Maxim’ Potatoes and Asparagus

Special Easter Recipe

Originating from Maxim’s in Paris, this potato presentation adds an original touch to this traditional French dish of lamb noisettes. Read more

The next intake for our new Professional Thai Cuisine course will be 22 April 2013 but there are only 9 places available so please book early to avoid missing out. Read more

March - 12

Le Cordon Bleu attending Education Expo in Korea

30th & 31st March, 6th & 7th April 2013

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

March - 07

Le Cordon Bleu Istanbul Official Opening

Istanbul, March 6 2013

The official opening of Le Cordon Bleu Istanbul took place on March 6th following the signed agreement between Özyeğin University and Le Cordon Bleu on July 2012. Read more

March - 05

Le Cordon Bleu trains David Biraud

for the 2013 Best Sommelier in the World competition

Le Cordon Bleu helped to train David Biraud, Head-Sommelier and restaurant manager of the Mandarin Oriental restaurant, for the 2013 Best Sommelier in the World competition. Read more

March - 01

Clarifying Butter

Technique

Clarified butter, which is often used in French classic cuisine, is butter with its milk solids removed. Read more

March - 01

Preparing Pasta dough

Technique

Learn how to make pasta dough so you can appreciate the flavor and quality of fresh pasta. Read more

March - 01

Purchasing the Le Cordon Bleu Dusit Somtum Book will help bring smiles to many faces

Cook Book

In March 2012 it was officially announced to the world that Le Cordon Bleu Dusit Culinary Schools’ Read more

The classic combination of smoked salmon and egg creates a uniquely presented light lunch or starter. Read more

February - 26

Le Cordon Bleu participates in the first Istanbul Sirha Exhibition

from March 7 to 9, 2013

After its participation to the 30th Sirha in Lyon, Le Cordon Bleu will be present at the Sirha Istanbul: the international meeting place for the hotels, restaurants and catering trades in Turkey. Read more

February - 25

Exceptional "Advanced Studies in Taste" program presentation in Hong Kong

March 1, 2013

Peter CHIU, HEG Alumni will introduce you to this unique, multi-disciplinary program which covers the major aspects of the world of taste, gastronomy and the art of fine dining. Read more

Le Cordon Bleu is excited to announce a celebrity new recruit – Julia Taylor, runner-up in the 2012 Masterchef Australia TV program. Julia has always been passionate about food, even though she was only ever able to make it a side business to her everyday job as a legal secretary. So when she auditioned for MasterChef Australia Season 4, little did she realise that her tenacity and perfectionism would take her right through the finale. Though she did not win, Julia has been remembered by the Australian public as a highly talented amateur chef. Read more

February - 19

Short courses now on offer in Adelaide

Le Cordon Bleu partners with TAFE SA to provide select short courses

If you have ever wanted a sneak peek into the culinary skills and delights of Le Cordon Bleu, then now is your chance. As of May 2013, Le Cordon Bleu, in association with TAFE SA, will be offering a select range of short courses at their Adelaide campus. Read more

February - 17

Le Cordon Bleu attending Austrade Education Road Show in Fiji

14th-19th March 2013

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

February - 17

Le Cordon Bleu attending Education Expo and Open Days in Indonesia

2nd-24th March 2013

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

This molten chocolate dessert is the ultimate in decadence to impress your loved one this Valentine’s day. Read more

February - 08

Beyond the World Pastry Cup and the Bocuse d’Or 2013

Sirha 2013

The largest meeting of Chefs and professionals of the gastronomy world took place in Lyon from January 26 to 30, 2013. The most important international culinary competitions were hosted during this fair. France was the winner of both the World Pastry Cup and the Bocuse d’Or. Read more

February - 01

Saffron poached halibut fillet, baby vegetables and aioli

Recipe

Poaching halibut in a saffron-infused stock creates a vibrant dish that is delicately infused. This light dish is completed with the contrasting texture of baby vegetables and the zing of the aioli sauce. Read more

February - 01

Tangy langoustine and crunchy seasonal vegetable soup

Recipe

Celebrate the Chinese New Year! Le Cordon Bleu Chefs present this elegant recipe with the subtle flavors of Asia. Read more

January - 31

Australia Top Seven at Pastry World Cup in France

28th January 2013

On the 28th January, Australia placed seventh, ahead of previous winners Belgium and Taiwan, at one of cooking’s most respected international competitions - la Coupe du Monde de la Patisserie, or Pastry World Cup, in France. Read more

Le Cordon Bleu Australia will be taking part in this year’s Cellar Door Festival, featuring over 150 of South Australia’s favourite wineries and food producers. The 2013 festival will promote the best South Australia has to offer including some of the nation’s best wine and food, as well as masterclasses, live music and entertainment. Read more

January - 21

Le Cordon Bleu Mexico in the World Cooking Contest: Bocuse d'Or

21st January 2013

Miguel Quezada, Executive Chef of "Casa de Francia Le Cordon Bleu, Restaurant in Mexico City, could become the first Mexican winner of the prestigious cooking competition in the world the "Bocuse d'Or" event held in Lyon, France the 29th and 30th January, 2013. The event is compared as the Culinary Olympics. Read more

January - 13

Le Cordon Bleu attending IAE Edu Net World Education Fair in Korea

18th-19th January 2013

Are you dreaming of becoming a famous chef? Do you have passion in cooking or working at Hotel? Then please visit IAE Edu Net World Education Fair on 18th and 19th of January from 11am to 6pm. Le Cordon Bleu Korea Hub Manager, Mr. Imkook Seo will guide you to the Le Cordon Bleu schools in the world where you can taste the success. Read more

January - 13

Le Cordon Bleu will be participating in exhibitions and conducting student interviews, India

29th January - 8th February 2013

Alisson Grey, Marketing Manager will be visiting Delhi, Mumbai, Bangalore, and Pune between Tue 29th January and Fri 8th February 2013 participating in exhibitions and conducting student interviews in India. Read more

On December 17, 2012 at the Four Seasons Hotel Pudong in Shanghai, Le Cordon Bleu announced its support for MasterChef season II, and the official launch of the Le Cordon Bleu Alumni Association in China. Read more

On December 18 2012, Le Cordon Bleu - the world’s largest provider of culinary and hospitality education has expanded its commitment in Taiwan by signing a new joint venture agreement with Worldline International Education Company at Ming Tai High School, the Wufeng Lin Family Garden. Read more

December - 17

Le Cordon Bleu is partnering with The Big Feed charity

Enterprise Challenge 2013

The Big Feed and Le Cordon Bleu Australia are proud to announce the Le Cordon Bleu Enterprise Challenge for South Australian students and schools who want to combine their knowledge of food, business and technology to create meaningful change. Read more

December - 11

Bachelor of Business degrees in Food and Wine Entrepreneurship

New Video

Le Cordon Bleu Australia has produced a new video to showcase the Bachelor of Business degrees in Food and Wine Entrepreneurship. Read more

December - 10

Le Cordon Bleu attending Education Expo and Open Days in Indonesia

11th January - 3rd February 2013

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

December - 10

Le Cordon Bleu International Chefs, members of the World Pastry Cup and Bocuse d’Or teams

SIRHA 2013

More than 12,000 chefs from 130 countries come together for the famous World Pastry Cup and the Bocuse d'Or. Read more

December - 07

President André J. Cointreau at Global HR Forum 2012

News

André J. Cointreau, President and CEO of Le Cordon Bleu International, was invited to the Global HR Forum 2012 as a guest speaker. Read more...

December - 04

2013 Scholarship recipients announced by Le Cordon Bleu

Education to support the growing food and wine tourism sector

World famous culinary arts and hospitality school, Le Cordon Bleu, in collaboration with Southern Cross University have announced the recipients of the 2013 Education & Industry Professional Scholarships for the Le Cordon Bleu Master of Gastronomic Tourism. Read more

December - 04

Cocktail in honor of our alumni

November 12 2012

On November 12, Le Cordon Bleu Paris held a cocktail reception in honor of the school's alumni. Read more

December - 04

The World Chocolate Masters: 2nd place for Chef Sergio Torres

04th December 2012

Last November 10th, the World Chocolate Masters preselections continued with the Mexican competition. The new Callebaut Chocolate Academy welcomed six participants who fought for first place over nine hours and a half. Read more

December - 03

Cleaning mussels

Technique

Whether cultivated or wild, mussels must be carefully cleaned before being cooked Read more

December - 03

Leek and orange soup, grilled scallops

Recipe

Leek and citrus pair especially well together in this month’s featured soup. Garnished with scallops and orange segments; this dish is hearty and perfect for the month of December. Read more

November - 26

Head Teacher awarded for Excellence in Education

Chef Karen Doyle

Le Cordon Bleu Sydney is pleased to announce that Chef Karen Doyle, recently received one of the NSW Minister’s Quality Teaching Awards for 2012. Karen’s was presented with the award by Pam Christie, Managing Director TAFE NSW, Deputy Director-General, TAFE and Community Education and the Hon Adrian Piccoli MP, Minister for Education. Read more

November - 25

“Sweet Confessions” blending style, excellence and creativity

Sophie Fiorenza

Opening just under two years ago, “Sweet Confessions” is owned and run by Sophie Fiorenza, a graduate from Le Cordon Bleu’s Restaurant Business program.

Graduating in 2001, Sophie was among the first student enrolled at Le Cordon Bleu in Adelaide. Read more

November - 25

The Regional Food Cultures and Networks Conference 2012

In the beautiful Barossa valley of South Australia

The Regional Food Cultures and Networks Conference 2012 was hosted in the beautiful Barossa valley of South Australia by Le Cordon Bleu Australia. Supported by our higher education partner, Southern Cross University, the event showcased small producers from regions around Australia and some representation from overseas (Philippines and Malaysia). Read more

November - 18

Le Cordon Bleu Presentation Seminar at Conrad Centennial Singapore

26th November 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more

November - 08

Le Cordon Bleu Creates Culinary History in Taiwan

7 November 2012

Le Cordon Bleu – one of the world’s largest provider of culinary education – has now officially linked arms with the National Kaohsiung University of Hospitality and Tourism (NKUHT) to deliver Le Cordon Bleu’s internationally famous programs in Taiwan. Read More

November - 05

Le Cordon Bleu graduate wins China’s first MasterChef

Featured Alumni Story - Wei Han

Le Cordon Bleu is proud to announce that Wei Han, a graduate from Le Cordon Bleu Paris campus, has been crowned the first MasterChef winner in China. Read More

November - 01

November - 01

Chocolate genoa cake with creamy chocolate and berries

Recipe

Chocolate Genoa cake with creamy chocolate made from a crème anglaise served with Chantilly cream is sure to impress. This dessert is both decadent and delicious. Even better, each component is simple to make! Read more

Le Cordon Bleu Sydney’s recent participation as the official hospitality partner and associate sponsor of MasterChef LIVE was very successfully received. Read more

October - 24

Le Cordon Bleu students awarded gold for the Dilmah Real High Tea Challenge

Australia 2012

The global Dilmah Real High Tea Challenge completed the Australian leg of the competition with announcements made at a ‘Chart-tea’ event in Sydney recently. Read more

October - 24

The Hot 100 Wine Magazine 2012-2013

Adelaide Review

The Adelaide Review welcomed Le Cordon Bleu Australia back as a Major Partner for The Hot 100 Wine Magazine 2012-2013. The magazine was launched this month at a cocktail event held at the Richmond Hotel in Adelaide, where the top ten of the 100 wines were announced. President of Le Cordon Bleu International, Monsieur Andre Cointreau was an honoured guest at this event during his visit to Adelaide. Read more

October - 23

Career Presentation & Seminar Program, India

16th-24th November 2012

Allison Grey, Marketing Officer, will be visiting India from 16th to 24th November conducting student interviews in New Delhi, Mumbai, Bangalore, and Pune. Read more

October - 18

OCSC Education Expo 2012, Thailand

27th -28th October 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more

October - 17

Lobster trio and tapioca pearls

Recipe

International Chefs Day, held on the 20th October, marks a special occasion to salute the gastronomy professionals who have made contributions to develop and raise the status of the art of cooking. The commemorative day was initiated by the World Association of Cooks Societies (WACS), which counts over eight million chefs from all over the world as members. This recipe illustrates the elegance, technique and innovation that Cordon Bleu Chefs demonstrate in their daily work. Read more

October - 15

Career Presentation & Seminar Program, Korea

27th October - 4th Novemeber 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Read more

October - 09

Le Cordon Bleu opens its doors in New Zealand

October 8, 2012

Le Cordon Bleu, the renowned international culinary arts institution, officially opened in the city of Wellington, New Zealand. This is a joint venture between Le Cordon Bleu International and the institutions WelTec and UCOL. Read more

October - 08

A special presentation of the new Master of Gastronomic Tourism, London

31st October 2012

Le Cordon Bleu is proud to be hosting a special presentation of the new Le Cordon Bleu Master of Gastronomic Tourism, an exciting new online post graduate degree from Le Cordon Bleu and Southern Cross University. Event details

October - 08

Chef Miguel Quezada winner of the “Trophée Passion” competition of the Académie Culinaire de France

October 8 2012

Chef Miguel Quezada, executive Chef from “Le Cordon Bleu Casa de Francia” restaurant in Mexico City was the winner of the seventh Trophée Passion competition. This renowned competition was originally developed by Gerard Dupont, and this year was chaired by Thierry Marx, Head Chef of the Mandarin Oriental. Nine finalists Chefs from around the world took part of the contest. Read more

October - 02

A special presentation of the new Master of Gastronomic Tourism, Paris

29th October 2012

Le Cordon Bleu is proud to be hosting a special presentation of the new Le Cordon Bleu Master of Gastronomic Tourism, an exciting new online post graduate degree from Le Cordon Bleu and Southern Cross University. Event details

October - 02

Study Adelaide Cocktail Function, Korea

26th October 2012

Study Adelaide cordially invites Le Cordon Bleu Adelaide Alumni to the Quiz show night. There will be some special guests along with Le Cordon Bleu Australia Korean marketing manager Christina Thomson, fun quiz show along with prizes. Cocktail food and wine is provided. Event details

October - 01

Cumin flavored carrot cream and ricotta served in a glass

Recipe

The naturally sweet carrots are a perfect match for the pungent cumin while the mild flavor of the creamy ricotta doesn’t overpower but rather complements the cumin flavored carrot cream. Read more

October - 01

Preparing a whole breast of duck

Technique

The breasts are the best part of the duck. The French word “magret” is used to describe the duck breast taken from a Mulard or Barbary duck raised for its foie gras. Read more

September - 26

‘Small is Beautiful’ - New Degrees in Entrepreneurship

Give small producers and foodies alike the chance for meaningful further education

Reflecting ongoing changes in the world of food and wine business over recent years, two new specialisations in Food Entrepreneurship and Wine Entrepreneurship are now available and will kick-off in early 2013. Using Northern Adelaide Institute of TAFE’s excellent facilities for wine-making and bottling, brewing, cheese-making, bread-making, small goods and confectionery, these new degrees are all about boutique and entrepreneurial small business. Read more

September - 26

Career Presentation & Seminar Program, Malaysia

11th October 2012

Students or graduates who are interested in pursuing or furthering a career in Hospitality and Tourism industry can learn more about Le Cordon Bleu.
There will also be a cooking demo with free tasting presented by Chef Frank Bruwier – Cuisine Chef Lecturer and an information presentation by Sunway Le Cordon Bleu Malaysia on Diploma programmes offered at Le Cordon Bleu Malaysia and future pathways by Sherlyn Lee, Marketing and Recruitment Executive. Event details

September - 26

Leading by example... the story so far

Graduate from Masters in International Hospitality Management

When you meet William Ng, it is clear from his enthusiasm that he is committed to succeeding in the hospitality industry. His personal expectations are high as he constantly strives for improvement and to be of influence. Read more

September - 20

Medals Won At Melbourne Fine Fair Culinary Competition

Sydney Cuisine Students

In September 2012, four Cuisine students from Le Cordon Bleu Australia entered the open class of the culinary competition at the Fine Food Fair in Melbourne. They were supported by Head Teacher Chef Karen Doyle from Le Cordon Bleu Sydney. Read more

September - 18

Edlink+ConneX Exhibition in Indonesia

13th-21st October 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

September - 18

MMS Education Fair in Malaysia

13th-14th October 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

September - 18

The Australia Future Unlimited Education Exhibition in Taiwan

6th-9th October 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

September - 17

Le Cordon Bleu Mexico in the VII edition of Trophée Passion in Paris

Mexico, 17th September 2012

On the 8th of October at the school Ferrandi in Paris, the grand finale of the seventh edition of Passion Trophy (Trophée Passion). Organized by l'Académie Culinaire de France. read more

September - 01

Sirloin steak, Pont-Neuf French fries, Béarnaise sauce

Recipe

Learn one of the classic French potato cuts, the Pont-Neuf, a perfect match for succulent sirloin steak and Béarnaise sauce. Read more

August - 29

Award to Mr. André Cointreau by Mr.Toshizo Ido, Governor of the Hyogo Department

Paris, 29 August 2012

Mr Toshizo Ido, Governor of the Hyogo Department awards Monsieur André Cointreau, President of Le Cordon Bleu International, a distinction for his contribution to developing in business and friendships between Japan and France. Read more

August - 28

Blossoming Graduates Create An Enlightening Dining Experience

Taipei, Taiwan

Believing that a truly great dining experience goes beyond only the taste of their food, Chia-Hung (Charles) Chen and Pin-Jui (Steven) Su along with a team of young chefs, started a journey to fulfill their culinary dreams in early 2012, aiming to share this collective dream with their customers. Read more

August - 09

Le Cordon Bleu students assisting Starlight Foundation Gala Dinner

Intercontinental Hotel Adelaide

On Thursday 9th August, the Starlight Foundation held their 5 Chefs gala dinner in Adelaide at the Intercontinental Hotel Adelaide.
Le Cordon Bleu students were offered the opportunity to assist in the function. Read more

August - 07

Sun Education Expo in Indonesia

15th-22nd September 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

August - 01

Poached eggs “burgundy style”

Recipe

To mark Julia Child’s 100th birthday on August 15th, Le Cordon Bleu has adapted the recipe for ‘Oeufs à la Bourguignonne’, also known as “Oeufs en meurette”, eggs poached in red wine accompanied by a garnish of onions, button mushrooms and lardons. Child’s life was highlighted in the film ‘Julie & Julia’, based on the book by Julie Powell who blogged about cooking Child’s recipes. Read more

August - 01

Restaurant and Catering South Australia Award Winners

Le Cordon Bleu Graduates

On Monday 30th July, Le Cordon Bleu management attended the Restaurant and Catering Association South Australia Awards for Excellence at the Adelaide Convention Centre.
Of the many winners on the evening two Le Cordon Bleu graduates took home major awards. Read more

During their recent vacation period a group of Le Cordon Bleu Patisserie students and teachers competed in the Hunter Valley Chocolate Festival and Competition, sponsored by Callebaut Chocolate. The festival attracted over 12 000 visitors with the enchanting theme for the year of a ‘Winter Wonderland’. Read more

July - 26

Students impress at Good Food and Wine Show

Sydney

The recent Sydney Good Food and Wine Show, saw twelve Le Cordon Bleu students assisting in the behind the scenes running of this nationwide event. The students assisted with mise en place before and during the event as well preparing and serving all meals for the Chefs Table, VIP Room, Green Room and the Celebrity Theatre. Read more

Le Cordon Bleu is very excited to announce that they will be hosting the 2nd Australasian Regional Food Cultures and Networks Conference at Maggies Farm Function Centre in the Barossa Valley from the 11th – 14th November 2012, in association with Southern Cross University, the Regional Food Research Network Australasia and Locale: the Australasian-Pacific Journal of Regional Food Studies. The conference is dedicated to the appreciation and understanding of food and drink in terms of education, tourism and hospitality, producers, products, provenance, tradition, local difference and smaller communities, to name a few! Event details

July - 19

Özyeğin University and Le Cordon Bleu Sign a Cooperation Agreement

Istanbul, July 19 2012

Özyeğin University and Le Cordon Bleu, the renowned international culinary arts institution, will sign an agreement today to seal the partnership between the two institutions. Read more

July - 12

Interviewing Le Cordon Bleu Sydney Pâtisserie Chef

Chef Andre Sandison

Chef Andre’s experience includes working in restaurants, casinos, hotels, pâtisserie production facilities, and now teaching. He has lived and worked in Japan, the United Kingdom, Switzerland and Australia. He has recently been team captain for Team Pastry Australia which won the Asian Pastry Cup in Singapore in 2012. Read more

July - 05

Sautéed duck “magret”, anna potatoes and wild mushrooms

Recipe

In this delicious recipe, Anna potatoes, a traditional favorite, is paired with succulent duck and a medley of wild mushroom Read more

July - 03

Le Cordon Bleu is attending Education Expo in Indonesia

3rd-12th August 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

Create a delicious and memorable meal with this month’s selection from Le Cordon Bleu. This mushroom and Parmesan-crusted beef tenderloin will leave a lasting impression! Read more

June - 27

Restaurant and Catering SA Finalists for 2012

Le Cordon Bleu Student Nominees

The finalist for the prestigious Restaurant and Catering SA (RCSA) Awards for Excellence 2011 were announced earlier this month. Amongst the categories such as Contemporary Australian, European, Indian, New, Apprentice Chef and Chef, was Best Employee. Of the four people nominated in the Best Employee category, two were Le Cordon Bleu students. Read more

June - 27

Secrets of Silicone in Sugar Showpieces

Andre Sanderson

Fresh from his win at the Asia Pastry Cup 2012 Team Pastry Australia captain and Le Cordon Bleu Sydney head culinary teacher Andre Sanderson shared the secrets of using silicone moulds with baking industry publication, Australian Baking Business. Read more

June - 19

Master of Gastronomic Tourism presentation in Melbourne, Victoria

3rd July 2012

Le Cordon Bleu is proud to be hosting a special presentation of the new Le Cordon Bleu Master of Gastronomic Tourism, an exciting new online post graduate degree from Le Cordon Bleu and Southern Cross University. Event details

June - 05

Le Cordon Bleu China Summer Tour French Culinary Traditions To China

12th June – 21st June, 2012

Shanghai, June 12 – 14, 2012 : Le Cordon Bleu, the world renowned school for culinary arts, management and gastronomy, will be participating to the SIRHA Shanghai at Pudong Expo from 12th June – 14th June, 2012. Read More

June - 01

Le Cordon Bleu is attending Career Expo in Australia

19th -31st July 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

June - 01

Seafood risotto with a hint of curry

Recipe

The perfect catch! Enjoy our Seafood risotto with our featured recipe this month. Mussels, clams, scallops and shrimps will please all seafood lovers. Read more

May - 25

Kneading dough

Technique

Kneading is very important to distribute the yeast and allow gluten to develop Read more

May - 24

Le Cordon Bleu Students Assisting at Tasting Australia 2012

Intercontinental Adelaide

Tasting Australia is a premier food event recently held in Adelaide from 26th April until 3rd May 2012. There were many events held throughout the week including a VIP function attended by media and celebrity chefs at the InterContinental, which included the assistance of eighteen Le Cordon Bleu Bachelor and Masters Students. Read more

May - 22

Le Cordon Bleu partners with Southern Cross University

To deliver exciting new online postgraduate degree

World famous culinary arts and hospitality school, Le Cordon Bleu, in collaboration with Southern Cross University have launched an exciting new online postgraduate degree for ‘foodies,’ the Master of Gastronomic Tourism (MGT). The first cohort for the degree started on Monday (7th May 2012) with more than 25 students enrolled from around Australia and the world. Read more

May - 14

Le Cordon Bleu New Zealand announce scholarship winners

In Wellington on 7th May 2012

A group of aspiring chefs and restaurateurs are closer to fulfilling their culinary dreams after being announced as the first Le Cordon Bleu New Zealand scholarship recipients.
Le Cordon Bleu New Zealand, the newest Le Cordon Bleu Institute to be opened since the school was founded in Paris in the late nineteenth century, has awarded substantial fee reductions to 15 talented students, to mark its opening in October 2012. Read more

May - 08

Le Cordon Bleu partners with Southern Cross University

To deliver exciting new online postgraduate degree

On Friday 11th May Le Cordon Bleu President, Mr André J. Cointreau, will visit Australia and meet with Pro Vice Chancellor Professor Andrew McAuley from Southern Cross University at a function to officially recognise the special partnership between the two educational institutions for the delivery of the Le Cordon Bleu Master of Gastronomic Tourism. Read more

May - 03

Study in Adelaide Info Day, Malaysia

26th May 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

Chef Frédéric Lesourd Jury member at the 35th World Association of Chef Societies' (WACS) Congress

Daejon, South Korea

Chef Frédéric Lesourd will participate in the 35th World Association of Chef Societies’ Congress, to be held in the city of Daejon, South Korea, from May 1 -5, 2012. Read more

April - 26

A Delicious Treat for Ella Danilova

Sydney Alumni

Since graduating from Superior Pâtisserie in 2008, Le Cordon Bleu Alumni Ella Danilova has been running Delicious Treats, a family business specialising in decorated kosher cakes. Starting out as small home business making cakes and cupcakes for weddings and engagements, bar and bat mitzvahs, brit milot, baby naming ceremonies and birthdays, and has expanded to include a wide range of dessert cakes, tortes, flans, babkes and bulkas, all freshly made to order. Read more

April - 26

Alumni Story: Rinrin Marinka

Le Cordon Bleu Celebrity Chef

Le Cordon Bleu recently held an event in Jakarta featuring Indonesian celebrity chef and Grand Diplôme graduate Rinrin Marinka. Since completing her studies in French Cuisine and Pâtisserie at Le Cordon Bleu Sydney, Rinrin began working as a freelance cooking instructor. Her passion for cooking and her culture led to many attempts to create a synergy between east and west cuisines - quality and artistic fusion menus. Read more

April - 26

Australia wins the Asian Pastry Cup 2012

Under the captaincy of Le Cordon Bleu Sydney Head Culinary Teacher André Sandison

In a tremendous display of artistry, skill and nerves, Team Pastry Australia, under the captaincy of Le Cordon Bleu Sydney’s Head Culinary Teacher André Sandison, triumphed at the Asian Pastry Cup 2012 with Sydney Harbour themed chocolate and sugar showpieces, plated desserts and cakes. Read more

April - 26

Le Cordon Bleu Regional Manager Visits India

10th May to mid November 2012

Hari Iyer, Regional Marketing Manager for Le Cordon Bleu will be based in Mumbai, India from 10th May 2012 till mid November 2012. Hari Iyer will be visiting all major Indian cities during his tenure. Come meet and discuss your career pathways. You can find out about the 115 year history of Le Cordon Bleu, and how a qualification from Le Cordon Bleu does more than secure you a career: it opens doors to the world’s best kitchens and finest hotels. Event details

This morning, the Shanghai Business & Tourism School and the world’s most famous culinary school signed a historic cooperative agreement to teach the first Le Cordon Bleu programs in China. Read more

April - 19

Le Cordon Bleu is attending Quiz Night, Career and Training Expo in Australia

2nd - 19th May 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

April - 16

Le Cordon Bleu is attending education exhibitions in Indonesia

12th - 31st May 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

April - 12

Le Cordon Bleu 2012 scholarship for the Hautes Etudes du Goût Program

A unique, multidisciplinary course program that encompasses the many facets of the world of gastronomy

Le Cordon Bleu International is proud to announce a new scholarship, one which will substantially assist the successful applicant to attend one of Le Cordon Bleu’s most prestigious courses: Hautes Etudes du Goût. Read more

April - 09

Career Presentation & Seminar Program, Malaysia

20th May 2012

There will also be a cooking demo with free tasting presented by Chef Frank Bruwier – Cuisine Chef Lecturer and an information presentation by Sunway Le Cordon Bleu Malaysia on Diploma programmes offered at Le Cordon Bleu Malaysia and future pathways by Sherlyn Lee, Marketing and Recruitment Executive. Event details

Le Cordon Bleu Ottawa students gathered for a special presentation and lively discussion of the Peruvian cookbook “The Art of Peruvian Cuisine” with the Peruvian Ambassador - José Antonio Bellina, the Deputy Head of Mission Peru - Roberto Rodriguez, and the Consular Attaché - Jose Alberto Ortiz. Read more...

April - 05

Le Cordon Bleu Ottawa Open House May 12, 2012

Culinary Programs Information Session

Join us at our Open House on May 12, 2012. Learn about the culinary programs we offer and tour our facilities! Read more...

March - 31

Chocolate ‘egg’

Recipe

As the Easter holidays approach, chocolate takes its place in the limelight among the various sweet treats. There are many different ways it can be used, so here is a recipe which perfectly combines all of the enjoyment of chocolate with the symbolic “Easter Egg” shape. Read more

March - 30

“Kimy” chocolate and hazelnut tartlets

Recipe

It’s almost the Easter holidays! Now is the perfect time to have a go at making a pastry recipe. Why not try this one using the season’s star ingredient, chocolate? Read more

March - 30

The best way to temper chocolate

Technique

Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, to coat chocolates and to make sculptures. Read more

March - 29

A special presentation of Master of Gastronomic Tourism

24th April 2012

Le Cordon Bleu are proud to be hosting a special presentation of the new Le Cordon Bleu Master of Gastronomic Tourism (MGT) at the Sydney Seafood School on Tuesday 24 April from 6:30pm.

Come and learn more about this innovative new online postgraduate program from staff from Le Cordon Bleu and Southern Cross University. Event details

March - 29

Le Cordon Bleu students wins at the Sydney Royal Summer Fine Food Show

Edwin Soeryajaya

More than 850 products from around the country were put through the paces at the 2012 Sydney Royal Summer Fine Food Show. Run by the Royal Agricultural Society of NSW (RAS), the Summer Fine Food Show encompasses the Sydney Royal Beer, Bread, Cake and Pie, Pasta, Coffee and Aquaculture Competitions. Read more

This recipe demonstrates clarification, a French cuisine technique, which gives a clear double strength consommé with intense flavor. Read more...

March - 13

Tertiary Studies and Careers Expo, Australia

29th - 30th April 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

March - 07

"SOMTUM", by Le Cordon Bleu Dusit School in Thailand, winner "Best Book in the World"

at the Gourmand CookBook Awards

The new Le Cordon Bleu cookbook “SOMTUM: a Meeting of Flavours, Tastes and Cultures” has been awarded for Best in the world in the Gourmand World Cookbook Awards in the Asian category.The winners were announced on March 6 at the Folies Bergères Theatre in Paris. Read more

March - 05

Le Cordon Bleu participates in the Futuralia Student Fair in Portugal

14th to 17th March

Le Cordon Bleu will be visiting Portugal and attending the Futuralia Fair taking place from the 14th to 17th March at the Feria International de Lisboa. Read more

March - 01

Sole “goujonnettes”, creamy fumet with wild mushrooms

Recipe

Discover an original way to combine fish and mushrooms, a modern and delicious take on a traditional fish “goujonettes” recipe. Use a firm, white-fleshed fish for this recipe, and select small wild mushrooms – according to your taste – to match the size of the “goujonettes”. Read more

February - 29

"SOMTUM", by Le Cordon Bleu Dusit School in Thailand, nominated "Best in the World"

in the Gourmand World Cookbook Awards

The new Le Cordon Bleu cookbook “SOMTUM: a Meeting of Flavours, Tastes and Cultures” has been nominated for Best in the world in the Gourmand World Cookbook Awards in the Asian category. Read more

Le Cordon Bleu will be at the third annual Cookbook Fair at the CENTQUATRE from March 7 - 11 with China and Brittany as this year's guests of honor. Read more

February - 25

Beef stew in red wine, with bacon, onions, and mushrooms

Recipe

The Burgundy region of France is famous for its fine wines. Dishes ‘à la Bourguignonne’ generally include a sauce made of red wine and a garnish of small onions, mushrooms and bacon lardons. Bœuf Bourguignon – a classic in both the region and the whole of France – is the perfect example. Read more

February - 23

IDP Australian Education Exhibition in Bangkok, Thailand

21st - 25th March 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

February - 13

AS EduCentre's Education Fair in Singapore

9th March 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

February - 13

THE GRAND DIPLÔME® DELIVERED TO THE SECOND CLASS OF LE CORDON BLEU MADRID

CULINARY SCHOOL UNDER THE SPONSORSHIP OF RAFAEL ANSÓN

The renowned Cuisine School welcomed the Christmas holidays with their second awarding of Grand Diplôme®, and Cuisine and Patisserie Diplômes. Read more

February - 12

IDP Malaysia for Study in Australia Exhibition

2nd - 5th March 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

February - 10

London Grand Opening, the UK Scholarship Award 2011 winner and a surprise announcement!

Campus news

Tuesday 7th February saw London celebrate the Grand Opening of the new Le Cordon Bleu
International Flagship Institute, located at 15 Bloomsbury Square. Read more...

Create the perfect ending to a Saint-Valentine’s Day meal with this delicate dessert which combines crisp puff pastry and smooth fromage blanc and orange cream which are perfectly complemented by the rich intense flavor of cherries. Read more

February - 04

Le Cordon Bleu attending Vista Worldwide Education Fair in Indonesia

4th to 12th February 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

February - 01

Making meringue

Technique

There are three types of meringue: French meringue, Italian meringue and Swiss meringue, and all three have different uses: petits-fours, parfaits, iced soufflés, dacquoises, tart or cake toppings or simply for dessert decoration. Read more

February - 01

Smooth chocolate cream, cardamom flavored chantilly

Recipe

Discover this delicious, simple recipe which combines a sweet chocolate cream with the light spiciness of a cardamom Chantilly. Read more

World famous culinary arts and hospitality school, Le Cordon Bleu, in collaboration with Southern Cross University have launched an exciting new online postgraduate degree for ‘foodies,’ the Master of Gastronomic Tourism (MGT). The only post graduate degree of its kind available in Australia, the MGT offers ultimate flexibility for undergraduates, mature age students, professionals and tourism industry personnel seeking further education delivered entirely online to anywhere in the world. Read more

January - 21

Turbot with spice, confit eggplant, sweet and sour sauce

Chinese New Year Recipe

The confit eggplants give sweet flavor and interesting texture to the dish whilst the delicate flavor of the fish is complemented by the addition of spice. Read more

January - 16

Opening and preparing scallops

Technique

In France, scallops – a delicious seafood delicacy greatly appreciated by the French – are in full season. Scallops can be bought without their shells, but amateurs enjoy preparing them from start to finish. Read more

Le Cordon Bleu is pleased to announce the winners of the full scholarship offered to potential students within Australia. Applicants for the scholarship were asked to write an essay detailing how studying with Le Cordon Bleu would benefit their future hospitality goals and endeavors. This was then followed by a face to face interview with a panel of Le Cordon Bleu staff and board members. Read more

December - 28

New Degree launched in Sydney

Bachelor of Business (International Hotel Management)

The introduction of an International Hotel Management degree at Le Cordon Bleu’s Sydney campus presents a fantastic new study and career opportunity for aspiring international hospitality students. Learn more about the program

A new chapter begins for Le Cordon Bleu London in January 2012! The Video

Local News

After nearly fifty successful years at 114 Marylebone Lane, Le Cordon Bleu London is excited to announce its new International Flagship School of Culinary Arts and UK Headquarters located in the heart of London at 15 Bloomsbury Square, WC1. Watch the video...

December - 19

Le Cordon Bleu attending OCSC International Education Expo, Thailand

21st & 22nd January 2012

Come and meet our Marketing team at the 2 days event in Bangkok, Thailand Event details

December - 18

Le Cordon Bleu attending Education Expo in Indonesia

6th to 17th January 2012

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

The highly anticipated Le Cordon Bleu Pâtisserie and Baking Foundations and its companion Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes are now available! With over 450 photographs, the home baker and professional will find these books a treasure of recipes and technique. Read more...

Le Cordon Bleu Ottawa has been selected as a new member of the prestigious Signature Experiences Collection®, a program by the Canadian Tourism Commission, to promote international tourism to Canada. Read more...

December - 12

Le Cordon Bleu strengthens Team Pastry Australia

Head Patisserie Chef, Andre Sandison & Graduate Justin Yu

Head Pâtisserie Chef, Andre Sandison and Le Cordon Bleu Graduate Justin Yu have joined Team Pastry Australia and will represent Australia next year at the Asian region qualifiers for the World pastry Cup in France 2013. Read more

Chef Philippe Clergue from Le Cordon Bleu Paris will show off authentic French culinary skills at his expert cooking demonstration classes

9th to 11th December 2011

Le Cordon Bleu will reveal the great secrets of French Cuisine at a series of elite cooking classes in Shanghai. Chef Philippe Clergue from Le Cordon Bleu Paris will show off authentic French culinary skills at his expert cooking demonstration classes from December 9 to December 11, 2011.
Organised by the Ministry of Agriculture and Fishing France, Sopexa Shanghai, Shanghai Business and Tourism School and Le Cordon Bleu, the demonstrations by Chef Philippe Clergue will cover a wide range of French culinary skills and unlock the techniques behind making an array of classic French dishes. Event details

November - 22

Parmesan shortbread with spring vegetables

Le Cordon Bleu Recipes

This is a simple dish which aims to preserve all the goodness of the vegetable itself without masking its taste, texture and color. All that is used is a delicate vinaigrette. The vegetables are each cut in different ways and presented on a very light shortbread with a hint of tomato. Read more...

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

November - 08

Le Cordon Bleu launches famous culinary program into Adelaide

Introducing the Diplôme Avancé de Gestion Culinaire

World famous hospitality school Le Cordon Bleu will introduce their professional culinary management program in Adelaide from January next year.

Le Cordon Bleu International operates an Asia-Pacific base from facilities in Regency Park and has offered bachelor and masters degrees in hotel and restaurant management from Adelaide since 2001. Read more

November - 01

Stollen

Recipes

Stollen is a traditional German and Alsatian pastry made up of a bread base with dried and candied fruit and generally stuffed with marzipan, which is eaten at the end of the year, from September to December. Read more...

On 15 October 2011, in the presence of Hervé This, the physical-chemist and the co-creator of molecular gastronomy, Le Cordon Bleu chefs prepared a "Note à Note" menu for guests at the Institut des Hautes Etudes du Goût - HEG Read more...

October - 26

NACAC Seattle and Portland USA National College Fairs

November 4 - 7, 2011

Meet Le Cordon Bleu Representatives at the NACAC National College Fairs in Seattle, WA on November 4 and 5 and in Portland, OR USA on November 6 and 7, 2011. Get your questions answered in person. Get Fair Info...

The piquant flavours in this dish go fantastically well with the gaminess of kangaroo. Kumara is the orange variety of sweet potato and you can just pan-fry spoonfuls of the mixture if you don’t have a metal ring. You can also grate the kumara instead of cutting julienne. Feel free to substitute frozen redcurrants or blackcurrants for the pepperberries, and you can even get away with not adding veal glaze to the sauce. Get recipe

October - 10

Le Cordon Bleu attending MMS education fair in Malaysia

15th-17th October 2011

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels. Event details

October - 05

Meet Le Cordon Bleu at NACAC Milwaukee & Chicago College Fairs

Oct 9 & 10, 2011

Representatives will be on hand to answer questions about our culinary, gastronomy, hospitality and management programs. Pick up a brochure and learn more about planning your study abroad at one or more of campuses worldwide. Find out more...

September - 30

The Cordon Bleu Madrid Celebrates The Graduation Of Its First Class With Chef Mario Sandoval As Their Sponsor

Campus News

The prestigious culinary arts institute, which opened its doors in an alliance with Madrid’s Universidad Francisco de Vitoria last January, delivers its first Grand Diplôme and Cuisine and Pâtisserie diplomas. Read more...

September - 29

Kiwis topple France on the field and the kitchen

The Le Cordon Bleu Culinary Challenge: New Zealand vs. France

Prior to New Zealand winning the match against France in the Rugby World Cup clash on the 24th September; New Zealand also beat France in a different kind of sporting battle. Read more

September - 29

Recipe: Aïoli

Le Cordon Bleu Recipes

The Provençal sauce par excellence, aïoli is made from crushed garlic, olive oil and egg yolk. It is easy to make and adds a splash of sun to your recipes. Serve with crudités or seafood, or simply spread onto toasted bread, à la Provençal. Read more...

Attend exhibition to pick up a brochure, hear about our programs and get your questions answered in person. Event deatils

September - 15

Le Cordon Bleu wins Gold, Silver and Bronze Medals

2011 Sydney Culinary Challenge

Le Cordon Bleu continues its winning streak at the 2011 Sydney Culinary Challenge with students and a teacher taking home gold, silver and bronze medals from the Competition. Read more

September - 06

Le Cordon Bleu Professional Excellence Awards Announced

Congratulations to Neil Perry, Justin and Georgia North

The 2012 Good Food Guide Awards were announced over the past week in both Melbourne and Sydney. The Good Food Guide is the bestselling premier restaurant review brand in Australia and Le Cordon Bleu is proud to be sponsor of these events through naming rights of the Professional Excellence category which honours those individuals who make a major contribution to the restaurant industry. Read more

August - 12

Recipe: Summer pea and sage risotto

Le Cordon Bleu Recipes

Risottos make ideal summer food because they are quick to make. Freshly shelled peas are sweet at the beginning of the season, so make this risotto as soon as you see them in the shops. Read more...

July - 31

Student Interviews in India and Singapore

12th August - 13th September 2011

Hari Iyer, Regional Marketing Manager will be in India from 12th August to 13th September 2011 visiting Mumbai, Delhi, Kolkata, Bangalore, Hyderabad, Pune, and Chennai. He will be conducting student interviews in our agents offices. Meet him in person to learn more about Le Cordon Bleu and the programs on offer. You can discuss career pathway options and how a qualification from Le Cordon Bleu does more than secure you a career – it opens doors to the world's best kitchens and finest hotels. Event details

July - 26

AS Education Expo, Indonesia

7th August 2011

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu does more than secure you a career – it opens doors to the world's best kitchens and finest hotels. Event details

July - 18

Recipe: Chocolate Tartlet

Tartelette au chocolat

The strong chocolate flavor of this chocolate tartlet is ideal end to a meal or for afternoon tea. Serve with fresh raspberries to change the taste and provide a summer note to this dessert. Read more...

July - 12

Hautes Etudes du Goût 2011 – Last call!

Our programs

The Hautes Etudes du Goût delivers a humanistic and multi-disciplined program encompassing a sensorial approach to the world of gastronomy. Read more...

July - 10

ALFALINK International Education Expo 2011, Indonesia

5-14 August 2011

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu does more than secure you a career – it opens doors to the world's best kitchens and finest hotels. Event details

On 25th June, Australian company Treasury Wine Estates, owner of the Penfold’s Estate, welcomed twenty guests to the Australian Embassy in Paris, with His Excellency Ambassador David Ritchie, for a prestigious historical dinner. Read more...

June - 15

Le Cordon Bleu attending Education Expo in Hong Kong

25th-26th June, 2nd-3rd July 2011

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu does more than secure you a career – it opens doors to the world's best kitchens and finest hotels. Event details

To learn more about Le Cordon Bleu and the programs on offer, come and meet Marketing Manager, Suchada (Joy) Khaongam. You can discuss career pathway options and how a qualification from Le Cordon Bleu does more than secure you a career – it opens doors to the world's best kitchens and finest hotels. Event details

Le Cordon Bleu, the world's oldest and most famous French culinary education specialist, will be hosting an extraordinary series of food and wine events at the Shenzhen Intercontinental Hotel, with gourmet dinners and expert cooking demonstration classes between June 4 and June 10, 2011.
To show off authentic French cuisine at its highest level, Executive Chef de Cuisine Patrick Terrien of Le Cordon Bleu Paris will be in command through a busy week of culinary highlights presented at the hotel's Pipette French Restaurant. Event details

May - 25

Le Cordon Bleu's Secrets of French Cuisine in Shanghai CHINA

14-16 June 2011

Le Cordon Bleu will reveal the great secrets of French cuisine at a series of elite cooking classes in Shanghai. Chef de Cuisine Patrick Terrien from Le Cordon Bleu Paris will show off authentic French culinary skills at his expert cooking demonstration classes in the Shanghai Business and Culinary School from June 14 to June 16, 2011.
Organised by the Ministry of Agriculture and Fishing France, Sopexa Shanghai, Shanghai Business and Culinary School and Le Cordon Bleu, the demonstrations by Chef Patrick Terrien will cover a wide range of French culinary skills and unlock the techniques behind making an array of classic French dishes. Event details

May - 16

May - 15

Australia & New Zealand Recruitment Exhibitions

3-28 June 2011

Come and visit our stand to find out further information about how we can help you with your Hospitality career! Event details

May - 09

Le Cordon Bleu in Berlin: Study World 2011

20-21 May

Meet Le Cordon Bleu at the Berlin Study World 6th International Fair for Higher and Continuing Education. This fair provides a unique opportunity to discuss our programs in culinary arts, wine, and hospitality management offered by our international campuses. Event details

Try this light and easy to make starter that marries many flavours true to Provencal terroir. Read more...

April - 20

Spinach Salad with Bacon and Poached Egg

An easy and fresh salad

This particular salade d'épinards is a variation on both a traditional salade de gésier and a salade frisée (curly chicory salad). In this recipe, spinach accompanies the curly chicory and the sautéed chicken livers stand in for the gizzards. Additionally, the presence of poached eggs and lardons are aspects of the original recipes. Get recipe

Taiwan, April 2011 - Le Cordon Bleu, the ultimate school for culinary arts, will be in Taiwan courtesy of the famous the Lalu hotel on the Sun Moon Lake's Peninsula. The 'Le Cordon Bleu Festival' will be conducting from the 1st April – 5th April 2011. Event details

March - 22

Le Cordon Bleu at Horeca 2011

March 29 - April 1

Le Cordon Bleu International participates in the largest regional hospitality and food event in the Middle East. read more...

March - 22

Le Cordon Bleu will participate in the FPP Student Fairs in Italy

Milan, Bologna and Rome from March 30th until April 4th 2011

Following the success of last year’s participation, Le Cordon Bleu will attend FPP Student Fairs in Milan, Bologna and Rome from March 30th to April 4th, 2011. Read more...

March - 14

The 1st Russian Culinary Congress in Ekaterinburg

15-17 March, 2011

Le Cordon Bleu has been invited to participate in the 1st International Culinary Salon organized by the Russian Culinary Association... Read more...

March - 11

Visit Us at the NACAC National College Fairs in California

March 19 - 31, 2011

Le Cordon Bleu is coming to California! Meet us at the NACAC Fairs in March Read More

March - 01

Quinoa "paella"

An excellent substitution for rice

Quinoa is an excellent substitution for rice in this Peruvian version of “paella” as it is light, tasty and the grains do not stick together. The quinoa lends a pleasant crunch, contrasting to the rich meatiness of the calamari. The addition of chili, paprika and orange contrasts perfectly with the delicate, slightly nutty flavor of quinoa. Get recipe

February - 20

Open House & Student Interviews In Europe

8-25 March 2011

Come visit to pick up a brochure, hear about our programs and get your questions answered in person. Event details

February - 09

Meet Le Cordon Bleu at the BMI Salão do Estudante Fair in Brazil

February 15th - 25th

Come to the BMI fair to meet a Le Cordon Bleu representative Find out more

February - 03

Chocolate Heart

Valentine's Day recipe

We are pleased to offer you this chocolate heart recipe so you can try your hand at this taste-tempting delight just in time for Valentine’s Day Get recipe

January - 31

Le Cordon Bleu Ottawa Valentine's Day Gift Sets

Valentine's Day Promotion

Enjoy a taste of France this Valentine's Day, compliments of Le Cordon Bleu Ottawa Read More

January - 31

The 2011 International Symposium of the Fondation Alliance Française

A meeting of cultures with Le Cordon Bleu

The 33rd International Symposium of the Fondation Alliance Française was held from 24-26 January in Paris Read more...

Called king's cake or twelfth night cake in English, galette des rois is traditionally served on the 12th day of Christmas. As part of the festivities, a porcelain figurine is baked into the galette. Whoever gets the trinket is named either king or queen for the night—hence the name galette des rois (king). Read more...

2010

December - 15

Hollywood star learns French culinary skills

Blake Lively at Le Cordon Bleu Paris

Blake Lively, dynamic actress, and one of the young emerging Hollywood stars, is also passionate about gastronomy:.. Read more...

December - 01

Fresh Fruit Christmas Log

December Recipe

Discover this month's festive recipe exclusive to Le Cordon Bleu from the Chocolate Bible Find Out More

Macau, December 2010 - LE CORDON BLEU, the highly renowned school for culinary arts, in conjunction with the Institute for Tourism Studies in Macau, will be conducting "LE CORDON BLEU Master Chef Program" from the 13th December – 18th December 2010. Event details

November - 16

Scrumptious Caramel Apples

November Recipe

Enjoy these tasty caramel apples brought to you by the chefs of Le Cordon Bleu Find Out More

November - 11

Visit Le Cordon Bleu Ottawa the BC Education Fair

November 30, 2010 and December 2, 2010

Come meet Le Cordon Bleu Ottawa at the BC Education Fairs in Victoria and Abbotsford, British Columbia and get your questions answered in person. Read More

November - 03

Meet Le Cordon Bleu in Thailand

OCSC International Education Expo 2010

Attend OCSC International Education Expo to pick up a brochure, hear about our programs and get your questions answered in person. Event details

October - 19

FRANCE INTERNATIONAL RUGBY STAR CHALLENGES FORMER ALL BLACK IN THE KITCHEN AT LE CORDON BLEU PARIS

Former New Zealand Rugby Champion tackles French International in a ‘Cooking Match’ showcasing New Zealand’s high quality ingredients.

For one night only, acclaimed rugby star and former All Black, Chris Masoe, met with Dimitri Szarzewski, French International and Stade Français... Read more...

October - 19

Le Cordon Bleu Ottawa December Short Course

Festive Desserts - December 11, 2010

Just in time for the holiday season, perfect your culinary techniques with these two short courses Read more

October - 19

Tasty Chocolate Treats - A November Short Course at Le Cordon Bleu Ottawa

November 20, 2010

Come in from the cold and escape to a culinary school where your passion will be ignited with this chocolate one day short course. Find out more

Le Cordon Bleu has launched the Bachelor of Business (International Restaurant Management) with the first intake of students set for January 2011. Read more

October - 13

Le Cordon Bleu hosts international Taiwanese delegation in Adelaide

September 2010

Le Cordon Bleu Australia based in Adelaide, presented an International Hotel and Restaurant Executive Management Program to a group of 42 professional personnel from the Hospitality, Tourism and Educational Sectors in Taiwan from the 6th – 12th September. Read more & view photo gallery

October - 07

Butternut Squash Soup Recipe

Recipe of the Month!

This squash soup recipe is a delicious treat on a cold day. Great as an appetizer or as a hearty lunch item – this squash recipe is the perfect cool weather soup. Read More

October - 07

SUN Education Expo, Indonesia

23-25 Oct 2010

To learn more about Le Cordon Bleu and the programs on offer, come and meet Marketing Manager, Lydia Kurniawan. You can discuss career pathway options and how a qualification from Le Cordon Bleu does more than secure you a career – it opens doors to the world’s best kitchens and finest hotels. Event details

September - 21

Le Cordon Bleu visits Russia

September 26-29 2010

Visit us at Project PIR, the International Exhibition of the Hospitality Industry in Moscow between September 26 to 29, 2010 Read more...

September - 21

Visit Le Cordon Bleu in Saint Louis

NACAC Fairs - October 17th, 2010

Come meet Le Cordon Bleu representatives at the National College Fairs in Saint Louis and get your questions answered in person. Read More

September - 16

International competition "Jeune Commis de la Chaîne de Rôtisseurs"

September 17 2010

On September 17, the International competition of the "Jeune Commis de la Chaîne des Rôtisseurs" took place in Helsinki in Finland. Read more...

September - 10

Le Cordon Bleu will be at the National College Fairs in Minneapolis, Minnesota

October 6th & 7th 2010

Come meet Le Cordon Bleu representatives at the National College Fairs in Minnesota and get your questions answered in person. Find Out More

September - 07

Hautes Etudes du Goût

Next Intake October 11, 2010

The Hautes Etudes du Goût is still taking registrations for the upcoming intake on October 11 2010... Read more...

September - 06

A Contemporary French Touch in Korea

September 6 - 12, 2010

During the period September 6 to 12, Frédéric Lesourd, Chef Instructor at Le Cordon Bleu Paris school will be in Korea... Read more...

September - 05

Chocolate Mousse

with Orange Tuiles

Why not treat yourself with some a chocolate mousse with Orange Tuiles? Get recipe

August - 29

Meet Le Cordon Bleu in Korea

3-4 September 2010

Would you love to be a French Chef? Do you want to work in the Hospitality industry? Then please meet Le Cordon Bleu's Korean Marketing Manager on 3rd and 4th September at COEX Convention Centre. Get event details

August - 18

Le Cordon Bleu at Edlink+ConneX International Education Fairs Across Indonesia

Good in summer with a delicate accompaniment such as boiled rice or new potatoes and leafy green salad tossed in curry lime vinaigrette. Get reipe

August - 04

Ottawa Campus: An Additional Grand Diplome Professionnel Class is opened

Move is prompted by high demand for the popular program

Due to high demand, Le Cordon Bleu Ottawa has opened another class for the popular Grand Dîplome Professionnel, exclusively available in Ottawa. Read More

August - 02

Le Cordon Bleu Master Chef Program

Institute for Tourism Studies in Macau

Executive Chef Philippe Guiet of Le Cordon Bleu Ottawa will conduct a Master Chef program featuring a modern reinterpretation of classic French cuisine and plate presentation at the Institute for Tourism Studies in Macau August 9-14, 2010. read more...

July - 23

Sunway University College and Le Cordon Bleu Sign a Joint Alliance

Sunway - Le Cordon Bleu Institute of Culinary Arts

Sunway University College in Malaysia and Le Cordon Bleu signed agreements on March 22 to mark their joint venture in launching the Sunway - Le Cordon Bleu Institute of Culinary Arts Read more...

July - 19

Cookbook Fair 2010 - Watch the video

Interviews of Le Cordon Bleu students included

Last February, at the Centquatre exposition center, the Cookbook fair brought together many culinary cultures and offered... Read more...

July - 09

A new professional program

Master of Food and Food Cultures with the University Paris-Sorbonne IV

“Food and food cultures” is a professional master’s program which aims to answer today’s demand. Read more...

July - 07

Le Cordon Bleu Programs Presentation

Kuala Lumpur

Interested in pursuing or advancing a career in the hospitality and tourism industry? Meet Le Cordon Bleu at venues in Kuala Lumpur on July 15 and July 19 to learn more about our culinary arts and hospitality management programs. Get more info...

June - 18

MÉXICO COCINA ABIERTA 2010

Participant LE CORDON BLEU MEXICO

Le Cordon Bleu Mexico and Northern Anahuac University hosted "MÉXICO COCINA ABIERTA 2010", a conference dedicated to Aztec and Mexican cuisines. A roster of nationally and internationally renowned chefs led panel discussions, culinary demonstrations and workshops for the public to explore the history and flavors of Mexican cuisine. See images from the conference...

June - 17

SIXTH ANNIVERSARY OF LE CORDON BLEU CASA DE FRANCE RESTAURANT

Partipicant: CASA DE FRANCIA

Happy Sixth Anniversary to Le Cordon Bleu Mexico's restaurant - Casa de Francia!
Longtime customers and suppliers joined the celebration on June 2. 2010 also marked another year that Casa de Francia has earned a Five Star Diamond Award. See the celebration...

June - 10

LCB Mexico Event- XIX Century Mexican Cuisine

Recap of the event held on May 22, 2010

The Miguel Hidalgo delegation in conjunction with Le Cordon Bleu Mexico University Anahuac North held the event "XIX Century Mexican Cuisine". Read More

From 6 to 8 June, you will have the opportunity to learn more about Le Cordon Bleu programs and activities... Learn more...

May - 25

UhakStation COEX Study Fair, Korea

June 12 -13, 2010

Le Cordon Bleu will be at the the UhakStation COEX Study Fair in Seoul, Korea. Learn about Le Cordon Bleu programs and meet with Christina Hong of Le Cordon Bleu Australia to discuss your options. Get location and contact details...

May - 24

Le Cordon Bleu brings French Culinary Tradition to Shanghai

May 28 - June 6

Shanghai will host a week long French gourmet extravaganza featuring the art of Le Cordon Bleu culinary skills at an afternoon tea at the Four Seasons Hotel Shanghai, the 7th Apéritif à la française and interactive cooking events at City' Super. Learn more...

May - 24

Le Cordon Bleu brings French Culinary Tradition to Shanghai

May 28 - June 6

Shanghai will host a week long French gourmet extravaganza featuring the art of Le Cordon Bleu culinary skills at an afternoon tea at the Four Seasons Hotel Shanghai, the 7th Apéritif à la française and interactive cooking events at City' Super. Learn more...

Le Cordon Bleu listened to students and graduates who were looking for a single reference that would explain and show in step-by-step detail culinary techniques and cooking methods. The long awaited books, Le Cordon Bleu Cuisine Foundations and its companion, Le Cordon Bleu Classic Recipes, are now available. Learn more...

May - 19

Le Cordon Bleu provides unprecedented access to its most treasured recipes and techniques

Le Cordon Bleu listened to students and graduates who were looking for a single reference that would explain and show in step-by-step detail culinary techniques and cooking methods. The long awaited books, Le Cordon Bleu Cuisine Foundations and its companion, Le Cordon Bleu Classic Recipes, are now available. Learn more...

May - 12

Study in Australia Fairs

Lima, Peru and Sao Paulo, Brazil

Considering study in Australia? Dimitri Makris of Le Cordon Bleu Australia will be at Study in Australia fairs in Lima, Peru on the 20th of May and in Sao Paulo, Brazil on the 22nd of May. Get questions answered on culinary and hospitality programs and life Down Under. Find a location...

Chef Christian Faure MOF Receives an award for Pastry Chef of the the Year 2010 from the Canadian Culinary Federation Read More

April - 30

Le Cordon Bleu Australia AusEd Study in Australia, Malaysia

Interested in becoming a world class hotelier?

Learn More about Le Cordon Bleu hotel, restaurant and tourism diploma and degree programs! Le Cordon Bleu Australia and AusEd Study in Australia will be at venues throughout Malaysia . See dates and locations...

April - 30

Ryugaku Journal World Spring Fair, Japan

The hospitality industry is the world’s largest employer

Learn more about the industry and Le Cordon Bleu hotel, restaurant and tourism diploma and degree programs. Discuss your options with our representatives on site. See dates and locations...

April - 28

Contest Stories and the Flavors of Mexico

Chef Raul Martinez Ramirez - Le Cordon Bleu Mexico

Congratulations to Le Cordon Bleu Chef Instructor, Raúl Martínez Ramírez, for his tamale recipe that won first place and will be featured in Mexico's bicentennial celebrations. Get the recipe...

April - 28

Le Cordon Bleu Australia Education Fairs in Indonesia

May 2 - 23, 2010

Learn about Le Cordon Bleu programs and get questions answered in person at education fairs throughout Indonesia. See dates and locations...

April - 28

Sunway University College and Le Cordon Bleu Sign a Joint Alliance

Sunway - Le Cordon Bleu Institute of Culinary Arts

Sunway University College in Malaysia and Le Cordon Bleu signed agreements on March 22 to mark their joint venture in launching the Sunway - Le Cordon Bleu Institute of Culinary Arts Learn more...

April - 28

Contest Stories and the Flavors of Mexico

Chef Raul Martinez Ramirez - Le Cordon Bleu Mexico

Congratulations to Le Cordon Bleu Chef Instructor, Raúl Martínez Ramírez, for his tamale recipe that won first place and will be featured in Mexico's bicentennial celebrations. Get the recipe...

April - 28

Sunway University College and Le Cordon Bleu Sign a Joint Alliance

Sunway - Le Cordon Bleu Institute of Culinary Arts

Sunway University College in Malaysia and Le Cordon Bleu signed agreements on March 22 to mark their joint venture in launching the Sunway - Le Cordon Bleu Institute of Culinary Arts Learn more...

Le Cordon Bleu is proud to announce that President and CEO, André J. Cointreau, will receive the Lifetime Achievement Award from the International Association of Culinary Professionals for his lasting accomplishments and contributions to the culinary industry. Read more...

March - 16

Institutional Video

Presenting Le Cordon Bleu

Le Cordon Bleu International is proud to present our Corporate Video. Watch it now

March - 11

21st French Film Festival in Cork, Ireland

A sumptuous gala evening of fine cuisine and cinema

The 21st Cork French Film festival organized by the Alliance Française in Cork, Ireland took place on March 5th, and showcased fine cuisine and cinema. Read more...

March - 11

Le Cordon Bleu events in China

Reminder

Here is a reminder of the participation of Le Cordon Bleu at the Campus France fairs in China... Read more...

February - 18

Meet a Le Cordon Bleu Representative in Vancouver, British Columbia

February 22 - 26, 2010

Meet a Le Cordon Bleu Representative in Vancouver, British Columbia Read More ...

February - 08

Meet Le Cordon Bleu in Poznan, Poland

19-21 February 2010

Meet a Le Cordon Bleu representative at the next WEBA Fair in Poznan. Read more...

February - 02

Best Actress Golden Globe® goes to Meryl Streep in Julie & Julia

Oscar® and Orange BAFTA Award Nominations are announced.

Meryl Streep won a Golden Globe® as Best Performance by an Actress in a Motion Picture, Comedy or Musical for her role as Julia Child in the film Julie & Julia. Will an Oscar® and Orange BAFTA award follow? Read more...

February - 02

Introducing Le Grand Diplôme Professionnel

Available exclusively at Le Cordon Bleu Ottawa

Le Grand Diplôme Professionnel, exclusively offered at Le Cordon Bleu Ottawa, is a 10 month integrated program designed for today’s aspiring chef looking for comprehensive training to fast track their career in the culinary arts. Read more...

January - 08

Le Cordon Bleu & Food Journeys Around the Globe with National Geographic

500 Extraordinary Places to Eat

Le Cordon Bleu is proud to be featured in National Geographic’s latest travel book; Food Journeys of a Lifetime, 500 Extraordinary Places to Eat Around the Globe. Read more...

Sony Pictures, in association with Le Cordon Bleu London, welcomed 400 press guests to the pre-screening of the movie Julie & Julia at the VUE West End cinema in Leicester Square on Thursday 23rd July. Read more...

July - 07

Le Cordon Bleu Launches A New Micro Site

A Julie & Julia Movie Celebration at Le Cordon Bleu

Le Cordon Bleu has launched its new micro site - www.cordonbleu.edu/julieandjulia in honor of Le Cordon Bleu's role in the soon to be released movie - Julie & Julia. Read more...

June - 18

And the winner is...Angélique Viroulaud!

"Jeune Commis Rôtisseur" French National Competition

Ms Angélique Viroulaud is the 2009 winner of the French National "Jeune Commis Rôtisseur" competition of the Chaîne des Rôtisseurs which was held at Le Cordon Bleu Paris. She'll now compete in the international competition in New York. Read more...

June - 10

French Cuisine & Pastry in Ho Chi Minh City

Le Cordon Bleu & the Majestic Hotel

Le Cordon Bleu is participating in a special celebration of French cuisine and pastry at the Majestic Hotel in the heart of Saigon. Read more...

June - 04

FCLSTYLE.COM: AN ONLINE BOUTIQUE WITH A FRENCH TWIST

Redefining French Design

FCLstyle.com, an online-only home furnishings and accessories boutique inspired by all things French, opened its digital doorway on June 3, 2009. FCLstyle.com combines the strong heritage and influences of French design through the centuries with the design enthusiast's personal style, passion points, and bold visions. Read more...

June - 03

l'Apéritif à la Française in India

In partnership with Sopexa India

Le Cordon Bleu in partnership with SOPEXA INDIA is participating in the 6th edition of «l'Apéritif à la française» to celebrate the Indian and French passion for food. Read more...

May - 18

Successful Graduate

Mr Ajay Kothawade

After graduating from the Le Cordon Bleu Bachelor of Business (International Hotel & Resort Management) program at Le Cordon Bleu Australia in Adelaide, Ajay has begun a new career. Read more...

April - 24

Le Cordon Bleu Participates in Horeca 2009

April 27th- 30th, 2009 BEIRUT, LEBANON

Le Cordon Bleu International will once again be participating in Levant's largest regional hospitality and food event. Read more...

April - 21

Extra Strong Dijon Mustard Wins A Gold Medal

2009 Worldwide Mustard Festival - Napa Valley

For the second consecutive year, a Le Cordon Bleu mustard has won a Gold Medal in its category in the World Wide Mustard Festival at the Napa Valley Mustard Festival. Read more...

April - 15

NEW WINE PROGRAM LE CORDON BLEU

In Paris, the capital of living well and fine dining!

Join us in Paris - the capital of living well and fine dining!
Registrations are now open for the new “Diplôme de Sommellerie Le Cordon Bleu”. Join us for a unique experience in the world of wines through a 9-month innovative program. Read more...

April - 14

Winner 2009 Callebaut Easter Egg Competition

JUSTIN YU

Justin Yu has won the Open Section of the 2009 Callebaut Easter Egg Challenge Competition in Melbourne with the highest points scored of any competitor. Read More...

April - 09

The Intelligence of Taste

Registrations are open for the 2009 Hautes Etudes du Goût program.

The Hautes Etudes du Goût delivers a humanistic and multi-disciplined program encompassing a sensorial approach to the world of gastronomy. Read more...

March - 27

Le Cordon Bleu Henley Food Festival

Henley-on-Thames, Saturday , May 16 and Sunday May 17, 2009

Taste the best of British food over two days and learn something new at cookery demonstrations by master chefs of Le Cordon Bleu London. Read more...

March - 16

Le Cordon Bleu World Food Media Awards

3 May 2010, Monday

Entries are already pouring in for the 2010 Le Cordon Bleu World Food Media Awards at which the cream of the world’s food and drink media professionals will be celebrated. Time to enter

March - 05

Join us for "Francophone" celebrations!

Francophonie Festival in Kansai, Japan: March - April 2009

The annual Francophonie Festival" is a worldwide celebration of the cultural and linguistic diversity of the French speaking world. Embassies, governments and associations hold concerts, art exhibitions, lectures, film festivals and special events throughout March and April.
Le Cordon Bleu Kobe, as a committee member of the Francophonie Festival Kansai, Japan, will hold a series of culinary demonstrations over the next several weeks to introduce rich tradition of French regional cuisine. Read more...

March - 04

Recipe of the month

Salmon in Vodka with Red Cabbage

This is an inspired dish from northern Europe. It combines traditional sweet and sour red cabbage braised with onion, apple, sugar and wine with the delicate flavour of salmon. Read more...

March - 03

International Final of the Jeunes Commis Rôtisseurs Competition

Excerpts from the International magazine of the Chaîne des Rôtisseurs

Last September, Le Cordon Bleu hosted the International Final of the Jeunes Commis Rôtisseurs Competition in Paris. Read more...

Le Cordon Bleu London will be exhibiting at the "One Life Live 2009" show, that will be held from 13th to 15th March 2009 at Olympia, London. Read more...

February - 18

M.O.F. or Best Craftsman of France

The master of the know-how

The Best Craftsman of France (MOF) competition allows candidates, from more than 180 different professions, to make a masterpiece on an imposed subject or theme, allowing them to showcase their talent Read more...

February - 17

Knight of the Order of Agricultural Merit

Ottawa, February 16th 2009

Mr. Christian Faure Meilleur Ouvrier de France,
International Executive Pastry Chef for Le Cordon Bleu International,
is named Knight of the Order of Agricultural Merit. Read more...

This easy to prepare recipe is taken from the Finger Foods cookbook within our Le Cordon Bleu Home Collection series. It was served at the "The Menu is in the Mural" event which was co-hosted by Pierre Deux and Le Cordon Bleu. Read more...

January - 18

East Meets West

Paris, France

Le Cordon Bleu Paris is delighted to welcome 3 chefs from China during the week of January 19, 2009. These award winning chefs will give a special demonstration on the three culinary regions of China. Read more...

January - 12

Le Cordon Bleu London accredited by the BAC

(British Accreditation Council)

We are very proud to announce that Le Cordon Bleu London Culinary Arts Academy is now accredited by the British Accreditation Council for Independent Further and Higher Education. Read more...

The best of the world’s food and drink media professionals will once again be recognised in the Le Cordon Bleu World Food Media Awards to be held as part of Tasting Australia in Adelaide, South Australia in May 2010 Read More

October - 15

"Le Rêve de Sabrina" awarded "Best of Best"

Frankfurt Book Fair October 15-19, 2008

Le Rêve de Sabrina ( Sabrina's Dream) received the prize of "Best of Best" books over the last 12 years by the Gourmand World Cookbook Awards. Visit the Frankfurt Book Fair October 15-19, 2008. Read more...

October - 08

Did you say a Cordon Bleu Chocolate Cookbook?

Le Petit Larousse du Chocolat

Editions Larousse and Le Cordon Bleu announce the launch of the French version cookbook Petit Larousse du Chocolat part of the ‘Petit Larousse illustré’ collection. read more....

October - 08

Did you say a Cordon Bleu Chocolate Cookbook?

Le Petit Larousse du Chocolat

Editions Larousse and Le Cordon Bleu announce the launch of the French version cookbook Petit Larousse du Chocolat part of the ‘Petit Larousse illustré’ collection. read more....

September - 30

Le Cordon Bleu will be present at the Alliance Française

Thursday October 16th 2008

France celebrates the Semaine du Goût (the week of taste) from October 13th to 19th 2008. Chef Marc Thivet from Le Cordon Bleu will be present at the Alliance Française for a special culinary demo. Read more...

September - 25

TOBIAS GUNTHER FROM GERMANY IS THE WINNER

Meilleur Jeune Commis Rôtisseur

Tobias Günther, commis from the Fairmont Hotel Vier Jahreszeiten in Hamburg, is the 2008 winner of the competition «Meilleur Jeune Commis Rôtisseur» of the Chaîne de Rôtisseurs. Read press release...

September - 25

TOBIAS GUNTHER FROM GERMANY IS THE WINNER

Meilleur Jeune Commis Rôtisseur

Tobias Günther, commis from the Fairmont Hotel Vier Jahreszeiten in Hamburg, is the 2008 winner of the competition «Meilleur Jeune Commis Rôtisseur» of the Chaîne de Rôtisseurs. Read press release...

September - 10

THE « MEILLEUR JEUNE COMMIS ROTISSEUR» Best Young Commis Rôtisseur INTERNATIONAL COMPETITION

Le Cordon Bleu Paris hosts the competition.

On September 19, Yam Atallah, President of the Chaîne des Rôtisseurs and André Cointreau, President of Le Cordon Bleu and honorary member of the Chaîne des Rôtisseurs will welcome the 20 competitors. Read press release...

September - 10

THE « MEILLEUR JEUNE COMMIS ROTISSEUR» Best Young Commis Rôtisseur INTERNATIONAL COMPETITION

Le Cordon Bleu Paris hosts the competition.

On September 19, Yam Atallah, President of the Chaîne des Rôtisseurs and André Cointreau, President of Le Cordon Bleu and honorary member of the Chaîne des Rôtisseurs will welcome the 20 competitors. Read press release...

July - 08

Road Grill at Le Cordon Bleu

Food Network Canada

Join TSN analyst, former CFL champion and BBQ guru Matt Dunigan as he and his BBQ team grill up some great eats at Le Cordon Bleu Ottawa and film an episode of their television series ROAD GRILL- shown on Food Network Canada (watch episodes Monday, Wednesday, & Friday at 2:00 P.M.& 7:00 P.M. and Saturday at 2:00 P.M. Read more...

July - 03

Gastronomy by the Seine Festival

Young Chefs Cooking Competition

Le Cordon Bleu Paris joins as a partner of «Gastronomy by the Seine Festival - Paris 2008 » which is sponsored and co-organized by CCN World. Three out of the eight competitors in the “CCN - World International Young Chefs Cooking Competition” are Le Cordon Bleu students. Read more...

July - 03

Le Cordon Bleu Welcomes the New Directors of the Alliances Françaises

Cooking Demonstration & Tasting

Before taking up their new positions, they will be invited to discover the world of Le Cordon Bleu with their wide range of programs,
by seeing a demonstration orchestrated by Le Cordon Bleu Chefs,
Philippe Clergue et Jean-François Deguignet,
which will be given in their honor. Read more...

June - 26

Canada Day Celebrates Cuisine with Top Chef from Ottawa

Canada Day London 2008, Trafalgar Square 1st July

Canada Day 2008, in association with Alberta… a Canadian Affair, is hosting one of the biggest parties ever in Trafalgar Square - all free. As part of the line-up of wonderful events Festival Director Jason Pollock is delighted to be welcoming top Canadian chef Daniel Verati, who will be giving some spectacular demonstrations of his culinary skills. Read more...

June - 26

Le Cordon Bleu Gourmet Foods

Summer Fancy Food Show June 29 - July1, 2008 – New York

Visit Le Cordon Bleu at the 54th Summer Fancy Food Show in New York, June 29 – July 1, 2008 to explore our line of gourmet foods and giftware. Sample our award winning mustards and inquire about licensing opportunities and our wholesale terms for retailers. Read more...

June - 02

A Salute to French Presidential Cuisine

"L'Apéritif à la française" at Le Cordon Bleu Ottawa

Le Cordon Bleu Ottawa will host “l’Apéritif à la française” on June 5, 2008 with a culinary demonstration and cocktail dedicated to cuisine that was served at the Elysée Palace to former French presidents – Mr. Valéry Giscard d’Estaing, Mr. François Mitterrand and Mr. Jacques Chirac. Read more...

May - 20

"A Taste of France" Debuts in Uzbekistan

May 21 - 25, 2008

Le Cordon Bleu lends its culinary expertise as “A Taste of France” debuts in Tashkent, Uzbekistan. This exceptional event of French culinary arts and fashion, organized by the French Embassy in Uzbekistan and sponsored by conglomerate, Zeromax, will feature master classes by Le Cordon Bleu. Read more...

May - 09

l'Apéritif à la française

A Worldwide Celebration

Le Cordon Bleu in partnership with Sopexa is participating in the opening event to launch of the 5th annual “ l’Apéritif à la française”. This year’s opening event will be held on Wednesday, May 21st at 7:00 PM in Paris at the Cabaret Sauvage in Parc de la Villette – Cité des Science. Read more...

April - 29

Essentials Course Le Cordon Bleu London

Limited number of places for this 4 week course...

For fun, for a job, for the rest of your life... The Essentials Course is a guarantee of gastronomic success! Read more...

April - 25

Cocina Novoandina: Quinua Herencia De Los Andes by Le Cordon Bleu

3rd Prize of the Jury at the Gourmand Cookbook Awards

The new Le Cordon Bleu cookbook “Cocina Novoandina: Quinua, Herencia de los Incas” (“The New Cuisine from the Andes: Quinoa, Heritage of the Incas”) has received the 3rd Prize in the French Cuisine Category at the world final for the Gourmand World Cookbook Awards, 2007 Read more...

April - 25

Le Cordon Bleu Ottawa Reveals Hervé This’ “Kitchen Mysteries”

A Two Day Celebration of Molecular Gastronomy

Le Cordon Bleu Ottawa will unveil a two day “Celebration of Molecular Gastronomy” on May 1st and 2nd 2008 by welcoming the only person in the world to hold a doctorate in molecular gastronomy. Hervé This, international celebrity and founder of molecular gastronomy, is known for his ground-breaking research in the chemistry and physics behind everyday cooking. Read more...

April - 01

Bistro Cordon Bleu

Le Cordon Bleu Ottawa

Cost-conscious gourmands will be delighted to discover Bistro Cordon Bleu. Le Cordon Bleu Ottawa’s new application restaurant which is the school's full-service, fine-dining restaurant, run and staffed by students. Read More...

March - 27

Visit us at the London Book Fair!

Earls Court, London, April 14-16 2008

Chef Yann Barraud of Le Cordon Bleu London will perform a culinary demonstration on the cook book corner of the London Book Fair on April 16th at 12.00 PM. Read more...

February - 19

"The Potato: A Hidden Treasure"

Le Cordon Bleu Ottawa

Le Cordon Bleu International celebrates the International Year of the Potato at Le Cordon Bleu Ottawa Culinary Arts Institute with a culinary demonstration by guest chef José Meza from Le Cordon Bleu Peru followed by "The Potato: A Hidden Treasure" gala dinner. Read More...

February - 19

The Potato: A Hidden Treasure"

Le Cordon Bleu Celebrates International Year of the Potato in Ottawa

Under the High Patronage of His Honorable David A. Walden, Secretary General to the Canadian Commission for UNESCO, and the Patronage of the United Nations Association of Canada, Le Cordon Bleu International celebrates the International Year of the Potato (IYP) 2008 at Le Cordon Bleu Ottawa Culinary Arts Institute with a culinary demonstration by guest chef José Meza from Le Cordon Bleu Peru followed by "The Potato: A Hidden Treasure" gala dinner. Read More...

February - 19

"The Potato: A Hidden Treasure"

Le Cordon Bleu Ottawa

Le Cordon Bleu International celebrates the International Year of the Potato at Le Cordon Bleu Ottawa Culinary Arts Institute with a culinary demonstration by guest chef José Meza from Le Cordon Bleu Peru followed by "The Potato: A Hidden Treasure" gala dinner. Read More...

February - 07

Perfect your Culinary Skills with Le Cordon Bleu!

Continuing Education - Professional Modules

The Continuing Education Programs in cuisine and pâtisserie are ideal for those looking to perfect and learn new techniques Read more...

Monsieur Jean-Pierre de Launoit, President of the Alliance Française awarded, acting on a proposal from the current Minister for the Economy, Finance and Employment of France, Madame Christine Largarde, the insignia of Chevalier dans l’Ordre National de la Légion d’Honneur to Monsieur André Cointreau. Read more...

Monsieur Jean-Pierre de Launoit, President of the Alliance Française awarded, acting on a proposal from the current Minister for the Economy, Finance and Employment of France, Madame Christine Largarde, the insignia of Chevalier dans l’Ordre National de la Légion d’Honneur to Monsieur André Cointreau. Read more...

2007

December - 01

Le Cordon Bleu's Latest MOF

Chef Bruno Le Derf, MOF Le Cordon Bleu Kobe

Chef Bruno Le Derf, Technical Director of l'Ecole Le Cordon Bleu Kobe, was crowned with the title of “Best French Craftsmen” (M.O.F) 2007 in the chocolate category. The final round of the contest took place between the 2nd and 5th of November 2007, with 13 finalist competing for just 4 awards. Read more...

December - 01

Le Cordon Bleu's Latest MOF

Chef Bruno Le Derf, MOF Le Cordon Bleu Kobe

Chef Bruno Le Derf, Technical Director of l'Ecole Le Cordon Bleu Kobe, was crowned with the title of “Best French Craftsmen” (M.O.F) 2007 in the chocolate category. The final round of the contest took place between the 2nd and 5th of November 2007, with 13 finalist competing for just 4 awards. Read more...

5 Questions about our Diploma in Wine, Gastronomy and Management

New programme

Master Sommelier Matthieu Longuere is Wine Development Manager at Le Cordon Bleu London. We meet with him so he can talk to us about the new progamme launched at the school: Diploma in Wine, Gastronomy and Management. Read more

Celebrate Bastille Day in Style, Australia

12th - 13th July 2014

Don’t forget that July 14th is France's national day, Bastille Day. So named because it commemorates the start of the French Revolution when common people stormed the medieval Bastille fortress in protest at excessive taxation and poverty. Read more

Culinary Nights at Le Cordon Bleu Adelaide

19th February, 29th July & 14th October 2015

Come and see real Master Chefs create dishes you too can make at home. Have a glass of wine and some canapés while you relax as we take you on a trip through French culinary country at the Le Cordon Bleu Adelaide cooking school. Register your interest

Gastronomy alumna Jacqui Newling is putting her studies on show

19th-25th October 2014

Le Cordon Bleu Master of Gastronomy alumna Jacqui Newling is putting her studies on show in October in New South Wales with special demonstrations linking gastronomy, history and culture. Read more

Hundred Foot Journey

Movie

In “The Hundred-Foot Journey,” Hassan Kadam (Manish Dayal) is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa (Om Puri), settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Hundred Foot Journey Movie

India Culinary Demonstrations: Mumbai and Delhi

This February, Le Cordon Bleu will host two culinary demonstrations and presentations on our leading culinary school in Mumbai and Delhi. Read more

Le Cordon Bleu announces industry scholarships

Le Cordon Bleu Master of Gastronomic Tourism

This week, Le Cordon Bleu Australia announced the 2015 winners of the Le Cordon Bleu Master of Gastronomic Tourism Scholarships for professionals working in Media, Hospitality or Education. Read more

Le Cordon Bleu attending Melbourne Career Expo

15th - 17th August 2014

The Melbourne Career Expo is the largest and most comprehensive careers event in Australia. This expo encompasses all career opportunities from employment to education and training in the trades, corporate and professional sectors. Read more

Le Cordon Bleu counselling sessions in North & East India

23rd April - 3rd June

Our Le Cordon Bleu India representative will be travelling around in India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels.
Read more

Le Cordon Bleu counselling sessions in South & West India

15th April - 24th May

Our Le Cordon Bleu India representative will be travelling around in South & West India. To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels.
Read more

Omelette with spiced herbs

The Hundred-Foot Journey

The test of a true chef is cooking eggs properly. A traditional French rolled omelette originally has no colour - meaning no hint of brown - no wrinkles and is a little runny on the inside. For the release of The Hundred-Foot Journey movie, our Chefs adapted the traditional French recipe by adding an Indian twist. Read more

Sydney Alumna Joanne Yeong nominated for Pastry Chef of the Year

World Gourmet Summit

Congratulations to Chef Joanne Yeong, Le Cordon Bleu Sydney alumna (2005) who has been nominated for Pastry Chef of the Year (Regional) for the World Gourmet Summit Awards of Excellence 2015, Singapore. Joanne runs Cake Crisis Central in Malaysia with fellow Le Cordon Bleu Dusit alumna (2009), Alina Hew Seong Kuin . Cake Crisis Central has just been featured in “Nourish” Magazine talking about new product development! Read more

The Chaîne des Rôtisseurs celebrate Bastille Day in South Australia

French National Day

This year in South Australia the Chaîne des Rôtisseurs, a traditional organization with over 25,000 members internationally celebrated with a gala dinner at The Rising Sun Inn in Adelaide. Read more

Work while studying in Canada

Recent changes to the Canadian Student Visa Program now permit international students to work up to 20 hours per week while studying in Canada. Additionally, these students may also work full time in between school terms. Read more